CRATE ot 


University of Illinois _iaaiensiamericetenre ee 
Library at Mee Katinas ene 
Urbana-Champaign 
Oak St. 
Unclassified 


feicore— Pastry. Ba de Rees 
: _ the Basis at. Many Other Recipes. 


oe 


# ; a To Make a Pie. ci A 
0: amore Waking-day- Aas: to ‘the In the institute kitchen one and) 
: housekeeper, have recently been 


iat to good use in the institute. One 


Bie i tableeponns’ of ne oe or milk, for) 
» yk a, i Prepared eke crusts Was | — | enenet dough to. > ae an average- | 


pee one sient ipeptte 
lJower crust, 
; pide of pie plate, and the. 
rust {fs one of] ih put in, Then the upper ee which 
es, but the bis- | has been slit near the center to al-|_ 
t wo low s3caDe of steam, covered 1 ie 
Ss. Were pressed toge 
as baked in a Hot © 
s—for thirty-five ae csi 


| The usual proced ath y 
: r any pie, whether its || 
83 “and at they. ar | out. of a Piste bi ne 

eae lee i ee bowls. 


r, salt. aay sho: ing a. pa. yen crust 
‘opel to: _ Specially déstrable whén || 
eee proper nope awe | '-| {16 Alas is lemon oF butter-sooteb | 

plier: be ; 
The pile .crust can. be use 
place f shortening, ‘flour a 
«ED naking of cookis 
ovelty . sandwicht 

traws, as) were ae. 


i. Ange Food. 
Ww hites of 9 large ees or 10: 
ones, Se a 
j Bay Cuts Sugar, . Ne 
h cup bastry, flour. ie 
) 4) 2 teaspoon cream of tartar, 
al i teaspoon. vanilla extract. 
m “Beat eggs until foamy, adda lare ant 


ieaxpoon cream of. tartar, he § 
o at u a 
tif? but not dry. Add’ sue: es Hh 


8 heat in a Little at a a e: 
a 9 aie Wigs 


‘can make cocoal 
an alae be added 


| P i { HE way to mak 
i oatnrveal 1s’ te°. 271 
kind they 


Thus millions, of 


on the Quaker brand, Children who 


ordinarily dont. Mike’ oats take 
readily to this rich at tousty kind. 
fia vol shire 
processes W hich took :some] 
i fifty years to 


which re 


irbohydrat 


ainines and “bulk” are combined 


making 


minutes 

breakfast 
The 

nary 


accepted, 


are combined 


Oats an e@xeellent 


i eing in veason, 3 | 
oulke ‘made “yrith: it will, be soft. | 
Any cake made with sour milk 
or sour, ‘cream is. more. likely to 
de Soft and moist than one made 
with | sweet milk. and baking 
powder. ‘Sweet butter in a cake 
should, make — it moist, but the 
ort mille’ is a surer agent, per- 
haps for the reason that it is- 
partly thickened or saturated 
with its own thickening agent 
and so it cannot easily be made 
Re take encugh flour to make a 
dry. cake, | “even. when such. 2 
‘thickening: aeons as chocolate ig 


hs Most Complete Col ry FT po ZE, Be) i 
ge a > W Mrs. Waiter niske, Peftanaes Moi} 


# 


one oe buena bens 
amen ne. > a ercam,. the ‘beaten! 
CT yolks of two! efe's, -sakt, pepper BTL Hoes 
{anion juice to (nate, Beat until} 
H eht and line buttered baking dish, 
leaving a hollow in the center. ish ; 
| with hots hamburg stealk, reheat in® wi 


ed |= 


" i ea 
i | + ED we hk 
rt > pan. 3 Sea esas 
p 4 See Se ie OS Sit SS 
Ins!) 6 8 oO tn oe 

ow eK er) iim 7d 
{2} & ws 32x oe 
= ts ts Oe 

N SmES 
ae ee o 8 

% 5G 

rs 

3 

> 


os = 


Rrown Sugar Cookiés. 


‘Good brown’ sugar cookies require 
but little mixing when the prepared 
pastry is used in the’ recipe. 

. il -cup prepared. pie crust, 
% cup brown sugar, 
| 2 tablespoons milk, 
- % cup chopped or ground nuts. 

Mix the pie crust with sugar and 

nuts. A£dd milk and stir well: ‘Koll! 
|out to one-eighth inch thickness ‘on 
a board sprinkled with:about one- 
quarter cup ftour, Cut and bake on 
an oiled tin for about. ten minutes 
in a hot oven-—425 degrees. (Makes 
about one dozen cookies. } 


af ¢ 
wey 
yay 


ee 
= 
« 


baking. Bake | 
rate: 


ously fees 0 


ie 
; 


oe 


pout 15 
pr aahe 
» gener 


n the propor- 
mixture to 3 


Roll out to %- 
d spread with but- 


ds. and place on 


Spiced Cookies. 


The pastry mixture may be used 
Similarly in spiced or plain ginger 
‘cookies. 
2 cups prepared pie crust, - 
% tablespoon ginger or i 
4% teaspoon each of cinnamon, 
clo¥es and ginger. 
T-cup sugar. 
4 tablespoons milk. e ‘ 
Mix well together and either rei 
out thin on a floured board or mold 
inte a loaf and place in icebox to 
ehill, Then cut the dough in thin) 
slices, place on oiled baking sheet | 
and bake in a hot oven—400 degrees || 
/—for ten or fifteen minutes. (Makes |), 2016 


'two dozen cookies.) eu we tb aosiess Ring 


pD-— fp 


ere ian 
“immost $1,000,- 
cuse for that 
misery ‘and 


in @& hot,,ove 
& 


for servin 


jled pan for 4 


milk, . 
ling. i % 


Kor Shorteakes. 
another for 


Mix up the dough i 
ds and cover 


1 cup biscui 


ut in roun 


st of us that 


Nnato sis» 


™% 
> 


€ 


inch thickness an 
on top of 


on lightly oil 
or 20 minutes 
degrees—and,: 
the roun 

with fruit fil 


tion ‘of 
tablespoons 


ter. 


‘baking. . (Makes about one dozen 
| Sticks.) 

- Pot Meat Rol. 

loa quick and. filling. entree for 
i oneon is made by ‘ling the pie 
erust with chopped meat. 

1 cup prepared pie rust. 

1 tablespoon water 

1 onion 

14 pound ground steak 

% green pepper 

§, teaspoon salt 

1% teaspoon pepper 

Worcestershire sauce. 

Mix pie crust with water and rolf 
out to one-eighth inch thickness. 
Mix steak with chopped  onlon and 
Breen pepper and add seasonings. 
Spread over gne-half the pie crpat, 
fold over the other half, crimp edges 
well and bake in a hot oven. Serve 
with a hot cream sauce well flavored 
with onion. 


\ t at Tees 
; truit. Cobblacet : fis 
, uit cobblers—with righ :biseuit 
( bide above and below the fruit | 
Phase. favorites with the fam-_ 
tly and are especially g00d to serve 
when there is a Pepe RO undange 0 
any one: fruit” on the. markets, — ia in 
Pee pinerect Coffee Cae ie eerie 
144) eups biscuit mixture. e 
hee SUD sugar 4G he 
%& cup milk. NG 
Mix well and pour- bes, an otied Le 
thr he pan. Sprinkle liberally with, on 
®@ mixture of cinnamon and. sugar, 
‘and dot with butter. Bake 35 to 4Qe yey 
Minutes in a moderate oy enc G de~ ae 


ina hot oven 
ough may also 
triangular shapes ana : 
a. “cylinders for Brees. 


yee aSAAw wr me 8, o ed we beR we ee pe 


: have 

” “Oarving,’”? and all departments of ee kecning 
ete due share. of attention, The convenient classification and 
ement of topics and the simplified method of explanation in aie c 
Ze the article 5 the order of manipulation enables the most inex- 4 
rehend it. . | 
et By methods of living have been paramount in 


1 
( compiler’ Hot Cheese Sandwich this work, 1 aie te 3 
(have atrus Another good Rot main: dish, to be nusekeepers, 
il house thej GUickhly made.: sl aed eehone 
ehome-bu 1’ tablespoons: prepared pie crust, ng ‘A me where 
these itis thal 14 tablespoons water a 0 


% pound American cheese 


1 teaspoon by poetic te sauce 
there are ma i teaspoon salt — 3 


of something ¥%e teaspoon mustard i 
it is that all; Mix pie crust with th Satce and si 
thereby they roll out thin. Slice the cheese syer sae 
Says Har} one- half the pie cruat and sprinkle 
means the Maa lige ell to and 
edges of dough we ogether, 
¥ nga Baie in hot oven. .. i 


. Prepar ed Pie crusts | are economical 
the broiling,| to. Usein more ways than one. For. 
after year, dj the inexperienced cook who is not. eet. 
tion and res|sure of her technique ithe prepareg "|g 
an estate in| Products effect a saving in’ pict | 
evolve trium|ients. % Lt dee almost impossible tom 
ee eavist knd! ave “bad luck” with this mixture | 
ei eniict fer if Properadirections _ are followed. u 

Bao ong Then, of course, there is:a saving of he a 
_ butcher space accomplished +m Using the Gare! 5 278 
above it all alton Product that is important to. 
To be ab/kitchenetters and a saving of. time 
duty of mostthat errant to every one, Neva, 
| than a thoro vie x 8 ans aene that the: man-. 


there ts 20 Coo. 


o4 
Sin POND BD 
base | 


tains flour, shortening, salt. and pak-. 
ing powder in. the proper ‘propor- 
jtions for making good, biscuits, re- 
quiring but the addition of: a little 
i} milk or water to be ready or bake 
ering. ay MR tie 
eb. he rgsines given on ee carton 
tainer and ) the: hoo ke sof direce 
\tions give a ‘moist ‘dough i “B08 for) ae 
ma drop biscuits: ) tie): 
| To each cup of the pikenit ‘ei Ae 
‘ture add from one-quarter’ to one- / 
‘third cup .of milk, Mix well and 
Haven on a buttered pan or in muf- 
fin cups, to be baked in a hot oven” 
425 degrees—for about fifteen min- = «| 
“utes. Half that amount of milk ~ ay 
‘gives a dough that may be patted. oe 
“or rolled out to one-half-inch thick- * a 
‘ness and cut into rounds. > ; 
'- Any biscuit mixture, of course, 
‘whether commercially prepared or } 
homemade, is the basis of a num¢< 


ber of cobbplers, shortcakes cet cort¢ 
fee. cakes, 


Folk 
abe ony 

bP bits 
GSS, 
so 

¥ t 


ss Man Eantiot live by bread alone,” 
He wants his menu good, 
He wants a wife who’s not above 
Preparing dainty food, 


The way, then, to the hearts of men 
{Man’s not the only sinner) 

is by a cleanly, well-set board, 
And by a well-cooked dinner. 


* Good cooks are born, not made,” they say, 
The saying’s most untrue, 
Hard trying, and these prime recipes 
Will make good cooks of you. | 


5 | B. H.C. 


é iE, 
n, ih th coo t 


or GHTH PRIZE, $1.00 | 
“Mts. J.B. Davis, Atwater, M | 


Soft Waffles. 


Sift together 1 quart flour, 2 teas" 
spoons baking powder, 1 teaspoon) 
sugar and \% teaspoon salt. Rub in 
'2 tablespoons butter and add 2 beat- 
en eggs with Ay pints milk. has 
,, Mix the-whole inte a smooth bat- | 
Bay and pour into well-greased Nigar 
file. gare Paris Pete i re 


< Lek sf Live aa is 


ee 


-. 


“THE motto of the New York Cooking Academy is: ‘Since 
ak we must eat to live, let us prepare our food in such a mar- 
ner that our physical, intellectual and moral capacities may be ex- 
tended as far as desired by our Creator,” and with this object in 
mind, bread, as the ‘‘staff of life,” will be first considered, and 
especial attention given to its great variety and the necessary 
processes through which it passes in preparation for use. 

Flour made from wheat, and meal from oats and Indian corn, 
are rich in the waste-repairing elements, starch and albumen, and 
man is necessarily dependent upon them to a degree much greater 
than commonly supposed. 

Wheat and flour contain gluten in different proportion to the 
many varieties. Flour in which gluten abounds will absorb more 
liquid than that which contains a greater amount of starch, and is 
therefore stronger, that is, will make more bread to a given quan- 
tity. Giuten is a flesh, and starch a heat producer, in the nutri- 
tive processes of the body. 

Neither gluten nor starch dissolve in cold water. Gluten ‘is, a 
grayish, tough, elastic substance, and flour containing it ina fair 
quantity adheres to the hand when compressed, and shows the im- 
print of the skin, but ce flour Ss aod packs the adhe- 
sive property. ; 

Milk or water used i in mixing bread softens the gluten and ce- 
ments the particles of flour, preparatory to the action of the car- 
bonic acid gas. In bread made sai Coole this gas and ateonol 
are formed by the fermentati of the y 


3 BREAD. 


sugar in the flour as well as the sugar added to the flour. The 
expansion, caused by the efforts of the gas to escape through the 
strong elastic walls cf the cells of gluten, changes the solid dough 
into a light, spongy mass. The kneading process distributes the 
yeast thoroughly through the dough, making the grain firm and 
even. 

In baking, the heat breaks the starch cells, renders the gluten 
tender, converts the water into steam, the alcohol into vapor, and 
increases the size of the loaf through the expansion of the car- 
bonic acid gas, though one-sixth of its weight is lost by this evap. 
oration. It is now ‘food convenient” for all. 

Opinions differ as to the comparative merits of fine flour, gra- 
ham, and entire wheat flour bread. That made from the former 
gains its whiteness and fineness at the expense of its nutritions 
properties, the part of the grain furnishing them being largely 
eliminated through the special manufacturing process, but bread 
made wholly or in part from the two latter varieties is prcportion- 
ately nourishing, strengthening, and easily digested. 

The common or ‘‘straight”’ brands of flour are used by the 
great majority of families, and from each of them good, palatable 
and uniform bread can be made. Good bread makes the home- 
liest meal acceptable, and there is no one thing so necessary to 
the health and comfort of a family. In selecting flour buy that of 
a-cream tint, that will not work into a sticky mass when damp- 
ened by the fingers, that will not fall like powder if thrown against 
a smooth surface, and that will retain, as before stated, the im 
pression of the hand when compressed within it. 

Flour should be kept dry, cool, and entirely beyond the reach 
of vermin, big or little, for the tiny meal moth is far more to be 
dreaded than rats or mice. Buy at first, if possible, a barrel of 
flour; the barrel will prove a good investment for the future, as 
all smaller purchases of flour can be emptied intoit. Let it stand 
on four blocks of wood, thus ensuring a current oh fresh air be- 
neath it. 

Do not buy less than one hundred pounds, for Bosna and 
economy’s sake, unless obliged to use the flour and meal bins 
vuilt inte many pantries of the modern houses. If so, buy a 


BREAD. 9 


smaller amount, as these bins, being more difficult to care for, 
need frequent attention. Every receptacle of flour should be 
often and thoroughly cleansed, to guard against animal as well as 
vegetable parasites. Never put into the flour, for even a day, a 
roll of dough or pastry for later use. A single speck of mold, 
coming from any cause, will leaven the whole flour as rapidly and 
strongly as ten times its weight in yeast. 

All kinds of flour and meal, except buckwheat and graham— 
and graham, if very coarse—need sifting, and should be bought in 
small quantities, as they become damp and musty by long stand- 
ing. After sifting flour or meal, be very careful to empty the 
sieve before putting it back into the barrel or bin. 

Good flour, good yeast and watchful care are indispensable to 
successful bread-making. A large, seamless tin pan, with han- 
dies and a tight-fitting cover, should be kept for bread-making 
only, and thoroughly washed and scalded whenever used. A 
crockery bowl holding from eight to twelve quarts can be used, if 
preferred, but must be closely covered by a well-folded cloth. 

Bread should undergo but one, the saccharine or sweet fer- _ 
mentation ; if it passes to the second, the vinous or alcoholic fer- 
mentation, the larger part of the nutritious properties of the flour 
are destroyed ; if it reaches the third, or acetous stage, the bread 
is soured and utterly unfit for use. Never use sour yeast. The 
temperature of the bread in rising should be blood warm; if less, 
it is liable to sour; if greater, it may be scalded, or become full 
of large pores and lose its firm, smooth grain. It is as important 
for the dough to rise as well after being made out into loaves, 
rolls, or biscuits as before; therefore allow a sufficient time for 
rising, and cover over the tops of the pans with a bread-cloth, 
removing it a few moments before baking. A good general rule 
to follow is this: If well kneaded down, let the loaf: double its 
size in rising; if only partially kneaded, let it rise but one-half. 
Much depends on the flour, the heat of the day and the previous 
rising, but personal judgment and experience must guide at this 
point as well as others. 

Before putting the loaves into the oven prick them in three 
places with a steel fork, that part of the gas generated in rising 


AP 


10 BREAD. 


may escape and prevent the possibility of too great expansion in 
baking, which would make the texture of the bread coarse and — 
open instead of smooth and fine. In baking, keep the oven at a 
uniform temperature, except that the heat may slacken a very 
little toward the last. The oven is of good heat if flour will 
brown in it at the end of a minute. 

The best pan for baking bread is made of Russia iron, which 
costs but little more than tin, and is much more durable. Let it 
be five by ten or twelve inches on the bottom, flaring a little to 
the top, and four and one-half inches deep. It should be well, 
though lightly, greased. One hour is the average time for baking, 
though much depends on the action of the stove. See that the 
fire is so regulated as not to need replenishing during the hour. ~ 
The finest bread may be completely spoiled in the baking, and a 
freshly-made fire cannot be easily regulated. Open the oven door 
as seldom as possible, and close it carefully. If necessary, the 
pan may be gently turned around, after twenty minutes. The 
heat of the oven should be steady, but if from any cause it be- 
comes too great put a pan of cold water on tke upper slide, or 
turn a pan over the loaf, or cover it with a piece of clean, brown 
paper. A slide, or a low, flat tin may be put under the pans. 

If bread or cake is well and sufficiently baked, there will be no 
sound of cracking in the loaf when quickly held to the ear; a 
broom splinter passed into it will come out as dry and free as at 
first. A loaf can be held on the hand without burning the palm. 
The bread will also have the odor of fresh, sweet flour. 

On a clean shelf or table, near the window, lay a well-folded 
linen cloth, an old table-cloth will serve nicely, and as the well 
browned loaves come from the oven, either lay them upon it or 
slightly tip them, one just touching the other, and leave them un- 
covered till cool. If preferred, a cloth can cover them. Never, 
on any account, put the warm loaves on wood or stone. 

Should the bread be baked too hard, rub the loaf with fresh 
butter; then cover it with a clean brown paper, laying a cloth 
over that. | 

When thoroughly cool, the bread must be put into a close-cov- 
ered stone jar, or tin box, which should be well scalded and dried 


i lll Me a hs HE 


BREAD, 12 


each baking day. Ifa jar is used tie a heavy linen cloth, twice 
folded at least, over the top, which should be some inches above 
the bread. On a hot, windy day in summer, having considerable 
unused bread on hand, take a cup of cold water, and sprinkle well 
the cloth, so that the bread may be kept fresh and moist. If a 
heavy line of chalk is drawn around the jar, no insects will crawl 
over it. In cutting warm bread for the table, heat the knife, and 
it is better to replenish the bread plate than to have slices left 
ever to dry or waste. 

Rolis and biscuit should bake quickly. Baking powder and 
soda biscuit should be made rapidly, placed in hot pans, and put 
inte a quick oven. Let gem pans be well heated and greased. 
If stone cups are to be used, see that they are well greased and 
very hot. 

Be very careful to use the best baking powder, and always sift 
it with the flour. Use bi-carbonate of soda, not saleratus, in cook- 
ing. Take two parts of cream of tartar to one of soda, if sweet milk 
is used im cooking. Free the powder from lumps, and either sift 
well the cream of tartar and soda with the flour, or the cream of 
tartar alone, and dissolve the soda in the milk by beating it for one 
minute. Soda should be dissolved in the same manner in sour 
milk, Always use yellow corn meal in every recipe where meal is 
called for, unless the white is specified. } 

In measuring, a * tablespoon is the size of an ordinary silver 
tablespoon. A teaspoon means a spoon rounded above, as the 
bowl is below; a heaping spoon what can be added to the 
rounded measure, and a level measure is just even with the 
sides ef the spoon. A half teaspoon divides the length and not 
the breadth of the spoon. A salt spoon is equivalent to one quar- 
ter of a teaspoon. One cup of yeast is equivalent to one yeast 
cake. 


*Whenever, in this book, the words cupful, coffee cupful, tea cupful, table- 
spoonful, ete., occur, the termination “ful” is dropped, for the sake of brevity. 


12 YEAST. 


YEAST. 

Yeast is naturally a most unstable sort of commodity, but 
its main characteristic is that upon the very slightest provocation 
it will rise. During one week it contradicted its usual methods 
and shrunk in a most amazing way. One Saturday it sold for 
twenty cents a pound, the next Monday it sold for five cents a 
pound, and in a few days rose again to twenty cents a pound. In- 
vestigation into the cause of the fluctuation in price revealed the 
existence of a double-riveted trust, which controls the price of 
yeast and holds it at a figure which pays the members of the trust 
a handsome profit. A pound of yeast cut into squares wrapped in 
tinfoil will make forty cakes, which are sold by the manufacturer 
at one cent each and retail for two cents. The consumer of this 
yeast then pays eighty cents a pound. The profit is sixty-eight 
cents, of which the retailer makes forty and the manufacturer 
twenty-eight cents. Compressed yeast is made from whiskies, 
vinegars, and low wines, and could be retailed at fifteen cents a 
pound, with a fair margin of profit for manufacturer and retailer. 

It is economy, therefore, to use homemade yeast. Here area 
few good recipes: 


YEAST—], 
1 quart sliced potatoes, 1¢ cup yeast, 
1 large handful hops, 1g cup sugar, 
1 tablespoon ginger, 1g cup salt, 


2 quarts water. 

Put hops and ginger in a bag to boil 15 minutes, Then 
take out hops, and add potatoes. Boil till they can be passed 
easily through a sieve. Mix with the salt, sugar and water in a 
jar. When cool add yeast, tie a cloth over the top and set in a 
warm place to rise. This yeast will keep good three weeks in a 
Gool place. | 


YEAST—2. 
6 potatoes, medium, 3 tablespoons salt, 
Small handful hops, 3 tablespoons sugar, 
1 cup fleur, 1 tablespoon ginger, 
1 cup yeast, Water to make 2 quarts. 


Put the ginger and hops into a bag, drop into the boiling water ; 
Jet boil for 15 minutes. Cook the potatoes, mash, and mix 


Fi # a 
a ee ee 


YEAST. 13 


them well with the flour to which has been added the sugar and 
salt. Over all pour the boiling hop water, and beat till the mix- 
ture is smooth. Turn into a stone jar, and when cool add the 
yeast. Set in a warm place torise. This will be sweet and good 
for some weeks if kept in a cool, dark place. Omit the hops, use 
the boiling ginger water to scald the flour, and this rule makes a 
nice potato yeast. 

No other yeast is made with so little trouble as potato yeast. 
Bread made from it keeps moist longer, and there is no danger o1 
injuring its flavor by using too much. 

YEAST—=S. 
6 potatoes, medium, 1 tablespoon salt, 
34 eup sugar, 4g cup yeast. 

Boil potatoes till done, mash very fine or press through a sieve, 
pour on the water they were boiled in, add the sugar and salt, and 
when Inkewarm stir in the yeast. It should now be quite thin; 
let rise, and keep in a cool place, but where it will not freeze. <A 
large cupful makes eight or nine loaves of bread. 


YEAST—4. 
6 potatoes, 1 tablespoon salt, 
Small handful hops, 2 tablespoons molasses, 
1g eup yeast, 2 quarts water. 


Tie the hops in a bag and boil with the potatoes in 2 quarts 
of water. Take out potatoes, mash fine and pour the water over 
them ; add salt, molasses, and thicken with flour. When cool, add 
yeast or 1 yeast cake dissolved in water. Cover, and set near 
the fire. Keep in ajar inacool place. This must not freeze, 


YEAST—5, 
6 potatoes, i handful hops, 
2 tablespoons salt, 1 eup yeast, 
lenp flour, 1g oup sugar, 


l.quart water. 

Put the hops into a bag and boil 15 minutes, Pour the kop 
water over the flour, add the potatoes, having rubbed through a 
colander. Stir well after adding sugar and salt; when cool, add 
yeast or a yeast cake, which has been soaked. This yeast keeps 
well two weeks. 

Paha met, 


Viet, 
% ‘) 


RECIPES FOR MAKING BREAD. 
MOTHER'S BREAD. 


Put about 2 quarts of flour into a pan, and pour boiling 
water over it until nearly all the flour is wet. Stir the flour while 
pouring in the water. Now add 1 pint of cold water, and beat 
well. Let it stand until lukewarm, then add 1 cup of No. 1 
yeast, butter the size of an egg and 4 teaspoon soda, and fiour to 
make a stiff batter. Turn it out on the moulding board and work 
in more flour by slashing it with a sharp knife. Slash and add 
flour, and knead una] the dough is stiff and smooth. ‘Too much 
flour cannot be worked into it. Let it stand until morning, then 
knead it down without removing it from the pan. After break- 
fast, turn it out on the board, and knead it for 10 minutes, then 
put it back and let it rise as much as possible without smelling 
like wine, then make it into loaves. When the loaves are light, 
they should be put into a hot oven, which is allowed to cool grad- 
ually until the bread is done. Bread made in this way will keep 
fresh a long time. 


BREAD RAISED ONCE. 1 ee 
1 nee pik a 
1 quart water, “ 1 pint potato yeast, 
3 quarts flour, 2 teaspoons salt, 


To make 3 loaves of bread, sift the flour into the pan, add 
salt and pour in slowly the water, lukewarm ; afterward add yeast, 
stirrmg constantly. If hop yeast is used take 1 cup, or, if pre- 
ferred, 1 cake compressed yeast disselved in tepid water. Mix 

14 | 


Phil 


En 


BREAD. 415 


thoroughly, adding flour, until a stiff dough is formed; place on 
the bread-board, knead vigorously for 20 minutes or more, 
flouring the board frequently to prevent the dough from sticking 
to it, divide into loaves of a size to suit pans, mould into a comely 
shape, place in pans, rub over the top a light coating of sweet, 
drawn “butter, set in a warm, not too hot place to rise, cover 
lightly to keep off dust and air, watch and occasionally turn the 
pans around when necessary to make the loaves rise evenly ; when 
risen to about double the original size, draw across t° top of each 
lengthwise with a sharp knife, making a slit half a0 inch deep, 
place them in a moderately heated oven, and bake 1 hour, 
watching carefully from time to time to make certain that a 
proper degree of heat is kept up. Before browning they will rise 
to double the size of loaf which was placed in the oven, and pans 
must be provided deep enough to retain them in shape. Bake 
until well done and nicely browned, Nothing adds more to the 
sweetness and digestibility of wheaten bread than thorough baking. 
When done, remove from pans immediately, to prevent the sweat- 
ing and softening of the crust. 
BREAD RAISED TWICE. 


4 quarts flour, 1 tablespoon sugar, 

1 pint milk, 1 tablespoon salt, 

1 pint water, ’ 1 tablespoon lard, 
1 cup yeast. 


Measure out the flour, take out a pint in a cup, and place re- 
mainder in a breadpan. Make a well in the middle, into which 
turn sugar, salt, and yeast; then mix in milk which has been 
made bloodwarm by adding the boiling water; beat well with a 
strong spoon, add lard, knead for 20 or 30 minutes, and let rise 
over night; in the morning knead again, make into loaves, let 
them rise 1 hour, and bake 50 mintites. Water may be used in- 
stead of the pint of milk, in which case use twice as much lard. 


BREAD RAISED THREE TIMES. 


1 quart flour, 1 cup yeast, 
‘4 pints water, 1g cup sugar, 
8 potatoes, 1g cup lard, 


1 tablespoon salt. 
In planning for 6 loaves, begin about 5 p. m. Take yeast, 


aya |: 


16 | : BREAD 


No. 2, add the flour and tepid water, beat together thoroughly, 
and set in a warm place. This should rise in about 2 hours; 

and when nearly light, take 6 or 8 medium sized potatoes, 

pare neatly, rinse clean, and boil in 3 pints of water till well 

fione, mash very fine in the water while hot. Have ready a bread- 
pan of sifted flour, into which put salt, sugar, and lard; then 
riddle the potato mash, hot as it is, through a sieve or fine colan- 
fler into the flour, and stir into a stiff dough. This scalds about 
half the flour used in the batch of bread. This mass must cool 
till it will not scald the yeast, which may now be mixed in and 
put in a warm, not hot, place for second rising, which will be ac- 
complished by morning, when the kneading may be done. 

Kneading is the finest point of breadmaking, and contains more 
of the art than any other; it requires skill, time, patience, and 

hard work. Work in flour no faster than is required to allow 
thorough kneading, which cannot be done in less than 45 
minutes, but should not be worked much over an hour. The 
working of the dough gives grain and flakiness to the bread. The 
dough should be soft, not sticky, and stiff enough to retain its 
roundness on the board. Put back into the pan for the third 
rising, which will require little time, and, when light, cut off 
enough for each loaf by itself, knead but little, and put into pans. 

If the first kneading has been well done, no more flour will be 
necessary in making the loaves. These must rise till nearly as 
large as they ought to be, and then put into a well-heated oven. 

From 40 to 60 minutes will cook it. If the yeast is set at 5 
p. m., the bread will be ready for dinner the next day; if in 
the morning, the baking will be done early in the evening, or 
12 hours after, with good yeast and fair temperature. Bread 
made in this way will be good for a week, and, with fair weather 

and careful keeping, even for two weeks. 

HOP-YEAST BREAD. 


3 pints warm water, 1 teacup yeast. 
Make a thin sponge of the yeast, water and flour, and let it re- 


main till quite light. Knead into a loaf before going to bed ; in 
the morning, mould into 3 loaves. When light, bake an hour. 
Bread made in this way is never soggy or heavy. To haye 


ie, 


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Seagate ~ ps De aN 


fine, hight biscuit, add the lard or butter at night, and in the 
morning make into biscuit and bake for breakfast. By this 
recipe bread is baked early, leaving the oven free for other 
articles. 

YEAST AND BREAD TOGETHER—1. 

On the evening before breadmaking day, peel and boil 2 
medium sized potatoes; mash them in the water in which they 
were boiled, and pour the mixture, boiling hot, into the breadpan 
into which has been put 2 tablespoons flour and 1 each of salt 
and sugar. The yeast should be as thin as gruel. Now strain it 
through a colander, and when it has cooled a little, add a small 
cup of yeast and set it in a warm place torise. In the morning, 
sift flour into the breadpan, make a hole in the middle, pour in 
the yeast, and partially stir it into the flour. Adda quart of luke- 
warm water with a teaspoon salt dissolved in it, then stir until 
stiff enough to knead. Knead it 15 minutes, then put it into 
the breadpan, which must be dusted with flour; put another pan 
over it, and set it where it will rise slowly, as bread that has been 
hurried is not so good. If it becomes stiff on top before it is 
light, cover it with a cloth dipped in warm water. When light 
enough, the pan will lift easily and not as if it held a dead weight ; 
then it must be turned on to the breadboard, kneaded quickly and 
lightly into a long roll and cut into loaves. The less the loaves 
are kneaded and the less flour added, the better the bread will be. 
When the tins begin to feel quite light, the bread is ready to bake. 
The oven should be quite hot at first, and allowed to cool off grad- 
ually while the bread is baking, but the fire must not get very low 
until the bread is done, which will be in about 40 minutes. 
When the bread is baked, put a plate in a pan, turn the bread on 
to it and cover with another pan; when it is cool, raise the pan, 
- wipe off the steam, and replace it, keeping it there until used up. 

YEASF AND BREAD TOGETHER—2. 

Use about a pint of mashed potatoes; strain them through a 
colander, with the water in which they are boiled, into a vessel con- 
taining about a pintof flour. After this is well stirred, and cooled 
until lukewarm, add 2 tablespoons of the yeast and set the 
sponge in a warm place to rise. It will usually be light in about 


18 BREAD. 


6 hours, and should be made into a sponge in the regular way 
by adding warm water and flour. When this second sponge has 
risen, mix it into dough. This method takes a great deal of time, 
but makes the best bread. These directions are for white bread, 
but graham bread may be made in the same way, by adding mo- 
lasses, a little shortening, and graham flour instead of white when 
mixing the second sponge. 

Empty the mashed potatoes left from dinner into it, but do not 
stir it up until the yeast is soaked. Let it soak until night, then 
stir it up and add warm water, a tablespoon each of sugar and 
salt, and sift in flour enough to make a stiff batter. Beat this 
well, and set in a warm place over night. Mix as early as possi- 
ble in the morning, and be sure to knead it a good while, 20 
minutes at least, as that makes smooth, white bread. 

Grease the bottom and sides of a crock with lard, the same one 
the sponge was made in—use a crock, because when it gets warm 
it retains the heat better than any tin or wooden ware, and the 
dough does not dry and form-a crust on the outside—and let it | 
rise, then knead again. If kneaded properly the first time, so as 
to have the dough stiff enough, knead it a very little this time. 
Let it rise again, and mould into loaves, and bake when light 
enough. If homemade yeast is preferred, it can be used just as 
well. By following these directions, good bread can be secured 
without the trouble of cooking potatoes on purpose, and having 
more dishes to wash. 

GRANDMA’S BREAD. 

Set the bread at night, and if kept warm it is ready to mix 
early in the morning. Knead down 2 or 3 times before put- 
ting it into the pans. Never take the dough from the pan when 
kneading it, but press it down gently to get out the gases, and, at 
the last, give a few ‘‘doubles”’ to pull in the edges, then turn it 
over. When putting it in the pans, cut off enough dough for a 
loaf, roll it with the hands until it is a foot in length; roll this up 
and press it together in the shape of a loaf, and when itis baked 
it will be in layers, light and feathery, and not full of tiny holes. 
Just as the loaves begin to brown, brush them quickly with sweet 
milk, and the crust will be tender and delicious, — 

i er? My 


BREAD. 1 


COFFEE BREAD. 


1 quart flour, 2¢ sugar,cup white 
‘13¢ cups warm milk, 4 cup yeast, 

1 cup stoned raisins, 1 egg, 

3 cup butter, 1g teaspoon cinnamon. 


Measure the flour before sifting, then sift, add sugar, and rub 
in the butter. Mix in the yeast, add the milk, and knead for 
15 minutes. Cover, and let rise all day. In the evening add 
the egg, well beaten, and knead thoroughly. Cover well, and let 
rise all night. Stir in the cinnamon and raisins in the morning. 
Make up, using as little flour as possible. Let rise to the top of 
the pan, and bake an hour in a moderate oven. This makes a 
large loaf. ; 

MILK BREAD. 
2 quarts milk, 1 eup sugar, 
3 quarts flour, 1g cup butter. 

Scald fresh, sweet milk, and, when cool, make a sponge of the 
flour in which the butter has been rubbed. If rolls are wanted, 
add sugar when mixing it. let stand until light, add flour 
enough to knead thoroughly. Let rise again, work over as be- 
fore, and mould into the desired shape. If the dough is kept in 
an earthen vessel and covered with tin, it will not need greasing 
while rising. . Always butter the top of the dough when it is put 
into the pans to rise, and do not cover with a cloth when baked. 


BREAD WITHOUT KNEADING, 
1 quart milk, lg cup yeast, 
2 tablespoons butter. 
Warm the butter in the milk, do not let it become hot, add 
yeast when sufficiently cool, stir in all the flour possible with a 
spoon. Beat well, pour into pans, let rise and bake at once. 


WINTER BREAD. 


To make light bread in winter, on the day before baking have 
mashed potatoes for dinner. When the potatoes are cooked, 
drain the water into a crock or bowl and set it away to cool. 
When dinner is over puta cake of yeast foam, er as much dry 
yeast of any kind as used at a baking, in the potato water. 


+ bets 
ee Sh 


20 BREAD. 


RICE BREAD. 
214 cups warm milk, 7 cups flour, 
1g cup butter, 3 eggs, 
3% cup yeast, 2 tablespoons sugar, 


1 heaping cup boiled rice. 


If the rice is cooked in milk, use the same day and cool before 
using. If cold, and hard or lumpy, add a little milk and set 
the bowl into a basin of hot water on the stove, stirring until 
smooth. Do not let it become more than lukewarm. Rub the 
butter and sugar together, stir in the eggs, previously well beaten, 
2 cups of flour, milk, and the rest of the flour; then add the 
rice and yeast, and beat well together for 10 minutes. Cover 
closely, and let rise over night. This quantity makes two small 
loaves, and should rise in the pans about 14 hours, or above the 
top of the pan. Do not have a very hot oven, as this bread 
browns quickly. 

POTATO SPONGE. 


6 potatoes, 2 tablespoons sugar, 
3 cups flour, 2 tablespoons butter, 
1 cup yeasts, 1 quart tepid water. 


Boil and mash potatoes; while hot add sugar, butter and flour. 
Beat to a smooth batter and stir in the yeast. Let rise over night. 
Knead vigorously for 15 minutes in the morning. Set away, 
and, when light, knead and mould into medium sized loaves, Let 
rise and bake, 

POTATO BALL BREAD. 
1 cup mashed potatoes, 1 cake yeast, 
1 tablespoon sugar, 1 teaspoon salt. 

Soften the yeast cake in as little water as possible, then add to 
the potato, with which the sugar and salt have been thoroughly 
mixed. It will be ready for use in two days in wiater—sooner in 
summer. Keep it in a covered bowl. Mix bread sponge with 2 
quarts of warm milk or water, and add half the potato ball. Let 
rise, and proceed as with other bread. To the other half of the 
ball, add a cup of potatoes, stirring thoroughly, and set away 
until the next baking day. If the sponge freezes it will not be in- 
jured. This method is pronounced a superior one, 


BREAD, 21 


SALT RISING BREAD—1. 

Put 1 teaspoon salt into 1 pint water, stirring in enough flour to 
make a tuin batter. Keep warm. If set at 6 a, m., it should 
commence to rise about 11 o’clock. Let stand until it foams all 
over the top. Then add a pint of fresh milk warmed, and knead 
into loaves immediately. Bake as soon as risen, and you will not 
be troubled with any disagreeable odors. 

SALT RISING BREAD—2, 


34g cap corn meal, 4¢ cup butter, 

1 pint warm water, 1 teaspoon salt, 

1 saligpoon soda, 1 teaspoon sugar, 
8 quarts flour. 


The evening before baking, scald the corn meal with enough 
sweet milk to make a moderately stiff batter. If set in a warm 
place this will be lightin the morning. Add the water, soda, and 
sufficient flour to make quite stiff. Place in a pan of warm water 
to rise. For 5 loaves take 3 quarts of flour; add butter, salt, 
sugar and the sponge with water enough to make a stiff dough. 
Mould into loaves, let rise, and bake 45 minutes. Much depends 
on keeping the batter warm and the stove properly heated. 


SALT RISING BREAD—3, 

On the evening before baking day, pour about half a cup of boil- 
ing hot new milk on one tablespoon of corn meal, stir it well and 
_ let it stand in a warm place over night. It will not rise but will 
look light and foamy. In the morning make salt rising as usual, 
and add the prepared meal toit. Place the dish in a kettle of 
warm water, and keep it at an even temperature until the sponge 
is light, which will be in about two hours. The bread can be 
baked before noon. 

BREAD WITH BUTTERMILK. 


The evening before baking, bring 2 quarts sweet buttermilk to 
the boiling point, or boil sour milk and take the same quantity of 
the whey, and pour into a crock in which 1 small cup flour 
has been placed. Let stand till sufficiently cool, then add yeast, 
and flour to make a thick batter ; the better and longer the sponge 
1s stirred the whiter will be the bread. In the morning sift the 
flour into the breadpan, pour the sponge in the center, stir in 


22 BREAD. 


some of the flour, and let stand until after breakfast ; then mix, 
kneading for about half an hour, the longer the better; when 
light, mould into loaves, this time kneading as little as possible. 
The secret of good bread is having good yeast, and not baking 
too hard. This makes four loaves and forty biscuit. 

BAKING POWDER BREAD. 


1 quart flour, 3 teaspoons baking powder, 
2 tablespoons butter, 1 teaspoon salt. 


Sift the baking powder and salt into the flour; the sifting en- 
sures thorough mixing. Before wetting the flour, see that the 
Oven is rather quick, that is, rather hotter than that required for 
bread; if the hand can be held in the oven while 15 can be counted 
rapidly, the heat will be about right. Also butter the baking ~ 
pan. These preparations being made, chop into the flour butter 
or good lard, and pour in sufficient water or milk to just moisten 
the flour. The tops of the loaves should be brushed with butter 
or milk; no kneading is required; as soon as the flour is wet put 
it at once into buttered pans, and bake it as rapidly as possible 
without burning. As the rising of the carbonic acid gas which is 
freed from the wet baking powder is what makes the dough light, 
it is important to fix the dough before the gas can escape. The 
process of making light biscuit or bread from baking powder is 
purely a mechanical operation, based upon the formation of these 
air, or rather gas cells, in the dough. If, as the gas forces its 
way up through, forming the cells, they can be fixed with heat so 
that their shape is retained after the dough is baked, it cannot fail 
to be light. If, on the other hand, the gas is allowed to escape 
before the dough is fixed by heat during baking, there is no rea- 
son why it should be light. 

Let this simple statement of facts be remembered, and the 
dough made with baking powder be baked before the gas can es- 
cape, and there will be no complaint of heavy bread or biscuits. 
The flavor will, of course, depend upon the amount and kind of 
shortening used, and the brushing before baked. This recipe 
makes one medium loaf of bread. | 


BREAD. 23 


VIENNA BREAD—1. 


1 pint milk, 6 or 7 cups flour, 
1 tablespoon butter, 1 cup yeast, 
1 tablespoon sugar, 1 teaspoon salt. 


Melt butter in hot milk. Measure milk after scalding and put 
in the mixing bowl with butter, sugar and salt. When cool, add 
yeast, and then stir in flour, adding it gradually after 5 cups 
have been put in, in order to be only stiff enough to knead. 
Knead till smooth and elastic. Cover; let rise till light; cut it 
down; divide into 4 parts and shape into loaves. Let rise 
again in the pans; bake 45 or 50 minutes, 


VIENNA BREAD—2Z. 


Take the same proportions of the preceding recipe, except that 
about one less cup of flour is used, and the dough is not kneaded. 
Mix it with a knife, cutting it through and turning and working it 
over until all the dry flour is mixed with the other materials. Mix 
soft enough to be shaped into loaves after it has risen. Scrape 
the dough from the sides of the bowl; smooth the top witha 
knife; cover and let rise. Shape into loaves, and when light bake 
50 minutes. | 

BOSTON BROWN BREAD— — 


1 cup rye meal, 2 cups milk, 
1 cup Indian meal, 1 cup molasses, 
1 cup graham flour, 1 teaspoon salt, 


1 dessert spoon soda. 

Use sour milk, if possible, and if necessary 1 cup of water 
can be substituted for 1 cup milk; add molasses, New Orleans 
or Porto Rico preferred, soda and salt. Into this stir the meal 
and flour, pour into a well-greased form or covered pail, put into 
a kettle of boiling water, and cook 3 hours. This may ap- 
pear too thin, but do not add anything more. The bread should 
not fill the pail over two-thirds full. See that the water does not 
boil over the pail; also take care that it does not boil entirely 
away, or stop boiling. To serve it, remove the cover, set a few 
moments into the oven to dry off the top, and it will turn out in 
shape. Beats 


li 
CE RO 


24 BREAD. 


BOSTON BROWN BREAD—2. 


8 cups sour milk, 3¢ cup molasses, 
2 cups corn meal, 1 dessert spoon soda, 
2 cups graham or rye meal, 1 teaspoon salt. 


Mix thoroughly and steam 3 hours. Brown in the oven. 
KANSAS BROWN BREAD. 


1 cup corn meal, 1 cup sour milk, 
1 cup white flour, 1 cup molasses, 
1 cup graham flour, 1 teaspoon salt, 


1 teaspoon soda. 
Steam it 4 or 5 hours and set it in the oven a few minutes 
to brown. | 
BROWN JO BREAD. 


2 cups corn meal, 1 cup molasses, 
2 cups white flour, 1 cup sour milk, 
1 teaspoon soda, 1 teaspoon salt. 


Mix well and steam 3 or 4 hours, then bake half an hour. 
STEAMED BROWN BREAD—1. 


1 pint sour milk, 4g cup molasses, 
1 pint corn meal, 2 tablespoons melted lard, 
1 pint wheat flour, 1 heaping teaspoon soda. 


Mix well and steam 3 hours. This is well worth trying. 
STEAMED BROWN BREAD—2, 


1 heaping teaspoon soda, 2 cups sour milk, 
3 cups corn meal, 1 cup warm water, 
1 cup flour or rye meal, 1 cup molasses, 


1g teaspoon salt. 
Mix thoroughly together, and steam 3 hours, then dry it off 
in the oven. 
BROWN LOAF. 


3 cups corn meal, 1 cup sour milk, 
1 eun flour, 1g cup molasses, 
3 cups Sweet milk, 1 teaspoon salt, 


1 teaspoon soda. 

Butter a deep mold, and steam 3 hours. This can be made 
the day before, then steamed for half an hour in the morning 
when wanted, which makes it as nice as if just made. Another 
good way is to mix, and set it in a very slow oven to remain all 
night where it will bake slowly. The fire must be turned off care- 
fully for the night, so that the oven will not get hot, but do not 


ae 
an; 


BREAD. 25 


let it go out entirely. The loaf will be nicely baked for break- 
fast. Be sure to remove from the oven, when you build up a het 
fire in the morning. 

BROWN BREAD. 


2 cups corn moal, 244 cups sour milk, 
1 cup graham flour, 1 heaping teaspoon soda, 
4g cup molasses, 1 teaspoon salt. 


Steam 3 hours, and brown half an hour in the oven. 
CORN BREAD. 


7 pints corn meal, 1 pint molasses, 
3 pints rye flour, 2 teaspoons soda, 
Skimmed milk, 2 teaspoons salt. 


Let this mixture be stiff enough to drop compactly from the 
spoon. Dust rye flour over the top of the loaves and pat smooth. 
Bake about 4 hours in a siow oven. 


BREAD WITH MUSH. 


2 quarts mush, 1 coffee cup molasses, 
2 quarts flour, 1 teaspoon salt, 
1 quart sponge, 1 teaspoon soda. 


Pour hot corn meal mush, made as for eating, over the flour, 
wheat or graham; whe _ cool, add sponge, molasses, salt and 
soda. Mix well together, add flour if necessary; knead thor- 
oughly, make into small loaves, let rise and bake in a moderate 
oven. When done, rub over with butter, place on the side, wrap 
in a cloth, and when cold put in a jar or box. This recipe makes 
three good-sized loaves and keeps moist longer than all-graham 
bread. 

‘CENTIRE WHEAT” FLOUR BREAD. 

Add 1 tablespoon sugar to 3 cups bread sponge and stir in 
‘‘entire wheat” flour, graham can be used if desired, until the 
dough is sufficiently stiff to put into a well-buttered pan. Let 
rise and bake 1 hour. This is a nice, easy recipe, and makes one 
loaf. 

TENNESSEE EGG BREAD. 


3 cups buttermilk, 1 teaspoon soda, 
2 cups corn meal, 1 teaspoon salt, 
1 tablespoon lard, legg. 


Bake brown and quickly. 


me 
i’ 
ry 


26 \ BREAD. 


ak 

wis GRAHAM BREAD—1. rl 
im” 1 pint graham flour, 1 pint bread spong: 
J) pint white flour, 1 teaspoon salt, 


Warm water to mix. 
Mix soft, put in deep round tins, well buttered, and when light, 
bake slowly. 
GRAHAM BREAD—2. 
1 cup molasses, 1 teaspoon salt, 
1 cup yeast, 1 quart warm water. 

Stir in enough graham flour to make a soft dough ; pour it into 
well-greased pans, let rise 1 hour, then steam 1 hour, after which 
put into the oven and bake half an hour. This will make two 
medium-sized loaves. 

GRAHAM BREAD, 
1 quart warm water, 4¢ cup yeast, 
4g cup brown sugar, 1 teaspoon salt, 

Thicken the water with unbolted flour to a thin batter; add 
sugar, salt and yeast, and stir in more flour until quite stiff. In 
the morning add a small teaspoon soda and flour enough to make 
the batter stiff as can be stirred with a spoon; put it into pans 
and let rise again; then bake in even oven, not too hot at first; 
keep warm while rising; smooth over the loaves with a spoon or 
knife dipped in water. 

QUICK GRAHAM BREAD. 
3 cups sour milk, 144 cup molasses, 
2 teaspoons soda, 1 teaspoon salt. 

Dissolve the soda in a little hot water before stirring into the 
milk, add molasses, salt, and as much graham flour as can be 
stirred in with a spoon; pour in well-greased pan, put in oven as 
soon as mixed, and bake 2 hours. | 

BUTTERMILK GRAHAM BREAD. 
1 pint yeast, 2 teaspoons salt, 
2 quarts sweet buttermilk. 

Scald the buttermilk, sweet milk or water can be used if neces- 
sary, let cool, add salt, homemade yeast, and make the sponge 
with white flour. When risen, mix with graham flour, knead, let 

ise, knead down, let rise again, and knead into separate loaves 
Vhen risen to double its size, it is ready foi theoven. Let it 


, ne Bei 


BREAD. 27 


bake 45 minutes. [Many consider bread uicer with less kneading, 
—Bp. | ae : 
RYE BREAD. 
1 pint corn meal, 1 cup yeast, 
1 quart warm water. 

Thicken the water with rye flour and add yeast. Scald the corn 
meal and when cool stir into the sponge, adding more rye flour 
until thick enough to knead. Knead but little, let rise, mould 
into small loaves, let rise and bake. Wheat sponge may be used 
instead of rye. | 

RYE BREAD. 

Make sponge as for wheat bread, let rise over night, then mix 

it up with the rye flour (not so stiff as wheat bread), and bake. 


RYE.AND INDIAN BREAD. 


1 quart rye meal, 1¢ cup molasses, 
2 quarts Indian meal, 1 teaspoon soda, 
1 cup yeast, 2 teaspoons salt. 


Scald the meal by pouring just enough boiling water over it to 
wet it, stirring constantly, do not make a batter, then add mo- 
lasses, soda, salt and yeast. Make as stiff as can be stirred with 
@ spoon, mixing with warm water, and let rise all night; then put 
in a large pan, smooth the top with the hand dipped in cold 
water, let it stand a short time, and bake 5 or 6 hours. If put in 
She oven late in the day, let it remain all night. Graham fiour 
may be used instead of rye meal. 


BREAKFAST AND TEA CAKES. 


The ‘‘civilized man cannot live without cooks” and the wise, 
intelligent cook finds her opportunity in such preparation for the 
morning meal as shall conduce to the best results during the day ; 
the food should be as healthful and appetizing, as the table dainty 
and inviting in its appointments. Thought and care, waiting on 
knowledge, provide for these, though the purse be low and the 
materials few and coarse. A wide latitude is given in the oppor- 
tunity of selection, from mush to waffles, biscuits to johnnycakes, 
rolls to crullers, gems to pancakes, but there is only one healthful 
way of preparation,althoughthese articles vary in their respective 
ability to Anam Poo); Raised biscuit, rolls and muffins, 

set 


28 BISCUITS. 


being small, need to rise very light before baking, as the heat acts 
immediately upon them, and prevents but little further expansion 
from the confined gas. They require a hotter oven than is needed 
for bread, but not so hot as for soda or baking powder biscuit. 
Full directions are given in most of the recipes, but it will be help- 
ful to bear these general ones in mind. 

Handle soda and baking powder biscuit as little and as rapidly 
as possible. With sour milk use soda, with sweet milk baking 
powder, or soda and cream of tartar. For one quart of flour take 
three teaspoons baking powder, or one of soda to two of cream of 
tartar. Buy the pure bi-carbonate of soda and cream of tartar 
from a reliable drug store, and use the best baking powder. 
There are many powders on the market, but avoid those known to 
have alum, ammonia or such deleterious substances in their compo- 
sition. Though a little longer time is required when using soda 
and cream of tartar than baking powder, they certainly seem more 
in accordance with health. Soda, or raised biscuit, rolls, bread 
and cake, when stale, can be freshened by plunging them into cold 
water and putting into a hot oven for ten or fifteen minutes. 
They should be used immediately. Gem pans, muffin rings, pop- 
over cups and wafile irons should be greased and heated very hot 
before using. 

The genuine English griddle muffin is never considered cooked 
until it has been split and toasted. A very delicious breakfast 
dish is the yeast muffin, baked in the oven and served imme: 
diately. This is the New England method. 


RAISED BISCUITS—1. 


1 pint hot milk, 1 tablespoon butter, 
1 quart flour, 1 saltspoon salt, 
1 cup yeast, 1 egg. 


Dissolve butter in the milk; when lukewarm stir in the beaten 
egg, salt, ycast and flour. Work the dough until smooth. [If 
winter, set in a warm place; if summer, in a cool one to rise. In 
the morning work softly and roll out one-half inch and cut into 
biscuit and set to rise for 30 minutes, when they will be p reey to 
bake. These are delicious. 


BISCUITS 29 


QUEEN'S BISCUITS. 
14 pounds flour, 24 eggs, whites, 
14g pounds powdered sugar, 18 eggs, yolks, 
Crushed coriander seed. 

Make a soft paste of the flour, sugar, and eggs, adding a little 
coriander seed, also a little yeast if desired. Bake on paper in a 
moderate oven till they begin to brown. 

ROCK BISCUITS. 
1 pound powdered sugar, 6 eggs, 
4g pound flour, Currants. 

Beat the eggs till very light, add the sugar, then the flour grad- 
ually, and finally the currants. Mix well together, put the dough 
on the tins with a fork, making it look as rough as possible. Bake 
in a moderate oven from 20 minutes to half an hour. When cool, 
store them away in a dry place. 

SAVOY BISCUITS. 
1 pound flour, 3 tablespoons water, 
1 pound powdered sugar, 12 eggs. 

Beat the eggs with the water, adding gradually the sugar. 
When it becomes thick, stir in the flour. Mould into long cakes 
and bake slowly. 

SUGAR BISCUITS. 


14¢ pints flour, 1 tablespoon lard, 
44 pint milk, 1 teaspoon salt, 
1 cup sugar, 2 eggs, 


2 teaspoons baking powder. 
Mix into smooth batter and drop into tins. Bake in a hot oven 
8 or 10 minutes, 
MAPLE SUGAR BISCUITS. 


1 quart flour, ! 1 pint milk, 
2 tablespoons butter, 1 cup maple sugar, 
3 teaspoons baking powder or cream of tartar and soda. 


Whatever is used to lighten the biscuit, whether soda and cream 
of tartar or baking powder, sift it through the sieve with the flour. 
Rub the butter through the flour, so thoroughly that some portion 
of the butter touches every portion of the flour. The success of 
any baking powder or of a soda biscuit depends upon care at this 
point. Stir in rich, new milk to make a soft dough. At this 
period add the maple sugar cut into irregular dice about the size 


30 ROLLS. 


of peas. Dredge a board; turn out the dough. Dredge flout 
over it and roll as quickly as possible till about an inch thick. Cut 
out the biscuit with a small tumbler or biscuit cutter, not over 2 | 
inches in diameter. They will rise to the proper size. Bake 15 
minutes in a very hot oven. Serve hot. These maple sugar bis- 
cuits are a delightful change. | 

PARKER HOUSE ROLLS. 


2 quarts flour, 14g tablespoon butter, 
1 pint cold boiled milk, ¥ tablespoon lard, 
4g cup yeast, 4g cup sugar, 

1 teaspoon salt, 1 egg. 


If wanted for supper, rub the flour and butter together, boil the 
milk, and cool it the night before. Make a well in the flour, pour 
into it the milk, to which has been added the sugar, salt, well- 
beaten egg, and yeast, but do not stir. Let stand over night. In 
the morning stir, knead, and let rise till near tea time. When 
very light, roll out and cut with a biscuit cutter; put a little 
melted butter on half the biscuit, and fold nearly over on the 
other half. Place in the pan about 3 inches apart. Let rise and 
bake. 

FRENCH ROLLS. 
6 potatoes, 4g cup yeast, 
1 teaspoon salt, 4¢ cup lard, 
2 quarts water. 

Peel potatoes, boil in the water, press and drain potatoes and 
water through a colander; when cool enough not to scald, add 
flour to make a thick batter, beat well, and add yeast. Make this 
sponge early in the morning, and when light turn into a breadpan, 
add salt, lard, and flour enough for a soft dough; mix and let rise 
in a warm, even temperature; when risen, knead down and place 
‘again to rise, repeating this process 5 or 6 times; cut in small 
- pieces and mould in rolls about 1 inch thick by 5 long; roll in 
melted butter or sweet lard, and place in well-greased baking pans ; 
nine inches long by five wide and two and one-half deep, makes a 
convenient pan, which holds fifteen of these rolls; if twice the 
width, put in 2 rows; press the rolls closely together, so that they 
will only be about half an inch wide. Let rise a short time and 
bake 20 minutes in a hot oven; if the top browns too rapidly 


ROLLS. 81 


cover with paper. These rolls, if properly made, are very white, 
light and tender. 

Or, make rolls larger, and just before putting them in the oven, 
cut deeply across each one with a sharp knife. This will make 
the cleft roll, so famous among French cooks. 

ITALIAN ROLLS. 

Work one-fourth pound butter into 1 pound of bread dough 
when it has risen ready for the oven, roll it out half an inch thick ; 
cut in strips 1 inch wide by 7 or 8 inches long. Sift fine corn 
meal over them. Place on a sheet of greased tin, so they will not 
touch each other, and when light, about one hour, bake 10 min- 
utes in a quick oven. 

BREAKFAST ROLLS—1. 


Mix the dough in the evening, according to directions in the 
recipe for Bread Raised Once; add a tablespoon of butter, and set 
where it will be a little warm until morning; cut off pieces, and 
carefully shape them into rolls of the desired size by rolling them 
between the hands, but do not knead them; dip the sides of each 
into drawn butter when they are shaped, and place them in the 
pan; the butter prevents their sticking together when baked, and 
they will be smooth and perfect when separated. Rub them over 
the top with drawn butter, and dust with a little fine salt. Set in 
a warm place, and they will quickly rise for baking. These are 
delicious. 

BREAKFAST ROLLS—2. 


1 cup sweet milk, 2 eggs, whites, 
3 cup butter, 1 teaspoon salt, 
4 cup yeast, 2 tablespoons sugar, 


Flour for thick batter. 

Let rise over night, adding the eggs, beaten to a foam, and the 
sugar in the morning. Mould quickly, and let rise a little and 
bake. Very nice. 

LONG BREAKFAST ROLLS. 
344 cups sweet milk, 4g cup lard, 
1 cup yeast, 3g cup butter, 
‘ 1 egg. 

Take flour enough to make into dough; let rise over night. In 

the morning add the beaten egg, knead thoroughly, and let rise 


32 - ROLLS, 


again. With the hands make into balls as large as an egg; then 
roll between the hands to make long rolls, about three inches, 
place close together in even rows in the pans. Let rise until light, 


and bake delicately. 
DINNER ROLLS, 


Make dough as directed in recipe for Long Breakfast Rolls, 
make into balls as large as a medium-sized egg, place on a well- 
floured board, flour a small rolling-pin, three-fourths inch in 
diameter, press down so as nearly to divide each ball of dough in 
the center, place in pans without touching each other, grease the 
space made by the rolling-pin with melted butter, let rise until 
light, and bake. These rolls are so small and bake so quickly, 
that they have the delicious sweet taste of the wheat. Some grease 
the hands with butter while making the rolls. Bread dough, by 
adding the other ingredients, may be used for these rolls. 


TEA ROLLS. 
1 pint sweet milk, % cup yeast, 
1 pint warm water, ¥% cup butter, 
1 teaspoon salt, % cup sugar. 


In the morning make sponge with milk, water, yeast and flour, 
When light and foamy, add sugar, butter, salt, and flour enough 
to knead the dough without sticking to the board. Let rise once, 
then with the hands mould into oblong rolls, about 4 inches long. 
Grease the hands when doing this. Place the rolls in greased tins, 
not quite touching each other. When light, or about twice their 
first size, put in a hot oven to bake. ‘They should be done in 
thirty minutes. When done, place right side up on a clean towel, 
and then take a tablespoon nearly half full of white sugar, fill up 


with water, and with the finger moisten the tops of all the rolls. 
COFFEE ROLLS.—l. 


Work into a quart of bread dough a rounded tablespoon of but- 
ter, and a half cup of white sugar; add some dried currants, 
uredge with flour and sugar, make into small rolls, dip into melted 
butter, place in tins, let rise a short time, and bake. 

COFFEE ROLLS—2. 


12 cups flour, 1 cup yeast, 
3 cups warm milk, Y cup butter. 
1 cup white sugar, 1% cup lard, 


1 grated nutmeg, 3 cues. 
: ; WY 


ROLLS. 33 


Mix all together and let rise over night. If well risen in the 
morning, knead and set in a cool place until 3 p. mu., then shape 
into long rolls and let them rise nearly 2 hours. Bake half an 
hour in a moderate oven. When done, glaze with a little milk and 
brown sugar, and set back in the oven 2 minutes. 

CINNAMON ROLLS—1. 

Mix some shortening, an egg and a little sugar into a piece 
of light bread dough; roll out to one-fourth inch thickness, 
spread with butter, and sprinkle with sugar and cinnamon; roll 
up, and slice off with a sharp knife like jelly roll. Place in pans 
like biscuit, let rise, and when light, put a lump of batter, a little 
sugar and cinnamon on each one and bake. 

CINNAMON ROLLS—2. 
Pie crust, Cinnamon, 
Sugar. 

Roll out the pie crust, sprinkle cinnamon and a little sugar over 
it; cut in narrow strips, roll up tight, put in a well-buttered pan, 
brown nicely, and serve. 

GRAHAM ROLLS. 

1 quart graham flour, 1 teaspoon salt, 

1 pint buttermilk, 1 tablespoon butter, 
1 teaspoon soda. 

Sift the soda into the flour; stir salt, melted butter and flour 
into the buttermilk. Drop into roll pans and bake half an hour, 

EXCELLENT ROLLS. 


1 pint new milk, ¥% cup butter, 
¥% cup yeast, 1 teaspoon salt, 
1 tablespoon sugar, 2 eggs, whites, 


Scald the new milk, adding to it when cool, sugar, yeast, and 
flour enovgh to make a stiff batter. Let rise over night, and in 
the morning add butter, salt, and the beaten whites of eggs. Mix, 
knead well and let rise, then knead again and roll out until three 
fourths inch in thickness. Cut with a biscuit cutter, spread 
butter on one half and roll the other half over it. Let rise until 
very light, then bake. 


CRESCENTS OR VIENNA ROLLS. 


Use recipe for Vienna Bread No. 2, adding 1 tablespoon butter. 
When very light, roll the dough until oneeighth inch thick; 


34 ROLLS, 


cut into pieces 5 inches square, and then into triangles. Hold the 
apex of the triangle in the right hand, roll the edge next the left 
hand ever and over toward the right, stretch the point and bring 
it over and under the roll. Bend the ends of the roll around like 
a horseshoe, being careful to keep in the folding. 


WINTER ROLLS. 


3 quarts flour, 1 cup yeast, 
1 quart buttermilk, 1 cup lard, 
1 quart cold water, Salt. 


Put the flour into a jar, scald the buttermilk, add lard and pour 
all over the flour, beating it up well; add water and yeast; set in 
a warm place to rise over night. In the morning add salt, and 
flour enough to make a moderately stiff dough; when risen, 
knead and set to rise again. This time knead down and place in 
a, large stone crock or bowl, covered tightly to prevent the surface 
from drying, and set away in a cool place. When needed, turn 
out on a bread board, take off a piece as large as you wished, roll 
out to the thickness of ordinary soda biscuit, cut, and put in the 
oven to bake immediately. Set the dough away as before; it will 
keep a week in winter, and is very convenient for hot breakfast 
rolls. 

POCKET BOOKS. 


1 quart new milk, 1 cup yeast, 
4 tablespoons sugar, ly cup lard, 
2 eggs, | 1g cup butter, 


2¢ teaspoon salt. 


Warm the milk, add butter, lard, sugar, and the well-beaten 
eges; stir in flour to make a moderately stiff sponge, add the 
yeast, and set in a warm place to rise, which will take three or 
four hours; then mix in flour to make a soft dough and let rise 
again, When well risen, dissolve a little soda in a spoonful of 
milk, work it into the dough and roll into sheets one-half inch in 
thickness; spread with thin layer of butter, cut into squares, and 
fold over, pocketbook shape; put on tins or in pans to rise for a 
little while, when they will be fit for the oven. In summer the 
sponge can be made up in the morning, and cise ip time to make 
for tea. In coo! weather *5 is best to set .6 aver a:ght. 


RUSK. 33 


RUSKS AND BUNS. 

Rusk is not the sweet hot biscuit so often called by this name is 
New England—that is properly a bun. A genuine rusk is 9 
slightly sweet dried bread, which may be eaten as it is, crisp and 
delicious; or it may be soaked in ice-cold milk, with an accom 
paniment of berries and the richest and best of cream cheese. It 
is an ideal summer dish, served with cream and berries. There 
are two kinds of rusk, that which is sweet and that which is madf 
without sweetening. 

GENUINE RUSK. 


1 quart flour, ¥% cup butter, 
1 cup scalded milk, ¥% cup yeast, 
1 teaspoon salt, 3 eggs. 


Rub the butter into the flour, add the milk, beating it into the 
flour. It should form as thick a batter as can be well stirred. 
Add the well-beaten eggs, stirring them in one by one while the 
mixture is lukewarm, then the salt, and finally the yeast. Beat 
the batter well. Let it rise 10 hours. Then turn out on a board 
dusted with flour. Dredge the risen mass with flour and knead 
until it ceases to cling to the hand. It will require fifteen or 
- twenty minutes’ vigorous kneading. let rise again, then roll out 
about an inch in thickness, and cut into small, round biscuit 
shapes. Place these on floured tins and let rise three-fourths of 
an hour before putting them in the oven. They should be weli 
covered in the biscuit tins. Bake the rusks from 15 to 20 min- 
utes in a quick oven. Split while still warm and put into a slow 
oven or into the heating closet of the range till perfectly crisp and 
dry through and through. ‘They may then be put in a loose bag 
and hung up in a dry place to gain perfection. In two weeks 
they will be ready to use, though they will be delicious in three 
days. To make a sweet rusk add at least 1 cup of sugar to the 
above rule. These rusks should be evenly and regularly browned 
throughout. 

RUSK—1. 
2 eups raised dough, ¥% cup butter, 
1 cup sugar, 2 eggs, 
Cinnamon, 
Rub the butter and sugar together, beating in the eggs, and add- 


36 RUSK. 


ing flour to make a stiff dough. Set to rise, and when light, 
mould into high biscuit and let rise again; sift sugar and cinna 
mon over the top, and place in oven. 
RUSK—2. 
1 pint milk, 1 cup butter, 
3 eggs, 1 cup sugar, 
1 large cup potato yeast. 

Use flour to make a thick sponge; in the morning stir down, let 
rise, and stir down again; when it rises make into a loaf, and let 
rise again; then roll out like soda biscuit, cut and put in pans, 
and, when light, bake carefully; or make into rather high and nar. 
row biscuit, let rise again, rub the tops with a little sugar and 
water, thea sprinkle over them dry sugar. Bake 20 minutes. 

CREAM RUSK. | 
1 pint warm water, 1 cup sugar, 
1 cup rich cream, 1 cup yeast, 
Flour for stiff batter. 

Let rise over night and work down several times. When ready 
to bake, roll and cut in small cakes, put in a buttered pan, let 
rise and bake. Sprinkle with sugar when taken from the oven. 

LEBANON RUSK. 
1 cup potatoes, 1 cup yeast, 
1 cup sugar, 3 eggs, 
14g cup butter and lard. 

Mash the potatoes, add the sugar, homemade yeast, and eggs; 
mix together, let rise, and add the butter, lard, and flour enough to 
make a soft dough; when risen again, mould into small cakes, and 
let them rise before baking. If wanted for tea, set about 9 A. Mm. 


BUNS. 
1 cup milk, % cup yeast, 
1 cup sugar, 1 egg, 
¥% cup butter, Currants, 
Cinnamon. 


Rub the butter and sugar together, add egg, milk and yeast, 
flavor with cinnamon; stir in flour to make a soft dough. Let 
rise till very light, then mould into biscuit with a few currants. 
Let rise a second time in pan; bake, and, when nearly done, 
glaze with a little molasses and milk. Use the same cup, no mat. 
ter abont the size, for each measure, 


BANNOOK. 37 


SCOTCH CURRANT BANNOCK, 


2 pounds raisins, 1 heaping cup lard and butter, 
2 pounds currants, 1 cup yeast, 

1 quart flour, 1 tablespoon caraway seed, 

1 cup sugar, 1 teaspoon salt, 


1 tablespoon finely cut orange peel. 


Clean seedless raisins and currants and leave in a colander over 
night to drain. Set a sponge in the evening as for two loaves of 
bread, using 1 cup yeast. In the morning when the sponge is 
very light, sift the flour into a large pan, and rub the shortening 
into it. Mix in sugar, caraway seed and orange peel, then add 
raisins and currants which must be perfectly dry. Stir all to- 
gether thoroughly and knead like bread, adding more flour if nec- 
essary, and put back in the pan to rise. When light knead down 
and put into a large, round baking pan. After rising bake very 
carefully for 2 hours at least, and in some cases longer as ovens 
differ. If the top bakes too rapidly cover with a pie tin. The 
butter bannock for which Selkirk is noted is made by omitting the 
raisins, currants and orange peel. 


BLUEBERRY CAKES, 


2 cups biueberries, . Legg, 

3cups flour, | 1 tablespoon sugar, 

1% cups milk, — 1 tablespoon butter, 

1 teaspoon salt, 3 teaspoons baking powder. 


Mix the salt, sugar, baking powder and flour together. Stir in 
milk and melted butter, then the well-beaten egg, and last the blue- 
berries. Bake in cups or gem pans. 


BREAKFAST CAKE—1. 


1 quart flour, 1 tablespoon each lard and butter, 
1% cups milk, 1 teaspoon salt. 


Rub the shortening and salt through the flour, with the hands ; 
beat the eggs light, and add to them 14 cups of milk; stir this 
into the flour. If not enough to make a stiff dough, add a little 
more milk; knead well with the hands 10 minutes, roll into cakes 
about half an inch thick and as large around as a pie plate; put 
on well-buttered pie plates, and bake in a quick oven. At table 
do not cut these cakes, but break them. 


ae yh ae : . er 


38 JOHNNY CAKE. 


HOR CAKE. 


i pint corn meal, 1g teaspoon salt, 
Water. 


Pour enough boiling water over the meal to moisten it. Add 
salt and let stand 10 minutes. Then add boiling water unti: she 
batter will drop from the spoon. Bake in cakes on a hot griddle 
greased with fat salt pork. Serve hot with a piece of butter on 
the top of each cake. This was formerly a famous Southern dish. 

COTTAGE CAKES. 


1 cap sour cream, 8% teaspoon soda, 
2 large cups flour, % teaspoon cream of tartar, 
3¢ teaspoon salt, 1 egg. 


Sift the soda, cream of tartar and salt into the flour; stir in the 
cream and the well-beaten egg. Drop into buttered pans and bake 
in a hot oven 20 minutes. 

NEW ENGLAND JOHNNY CAKE—lI. 


2 cups milk, i heaping tablespoon butter, 
$ cups Indian meal, 1 teaspoon sait, 

1 cup flour, 3 eggs, 

4¢ cup sugar, 3 teaspoons baking powder. 


Rub butter and sugar together; add beaten yolks of eggs, and 
flour into which the baking powder has been sifted, then the milk, 
meal, and salt, and finally the stiffiy-beaten whites of eggs. Mix 
quickly and bake in a shallow pan in a hot oven. 

NEW ENGLAND JOHNNY CAKE—2, 


1 cup Indian meal, 1 egg, 

A cup flour. 1 teaspoon salt. 

i cup sour milk, i teaspoon soda, 

3g Cup sour cream, 1 teaspoon cream of tartar, 


1 tablespoon white sugar. 

Sift salt and meal, also flour and cream of tartar together; add 
sugar, mix well. Dissolve soda in milk, beating 1 minute, add 
cream, and stir the ingredients together, beating 3 minutes 
Lastiy add the well-beaten egg. Bake in a shallow pan in a quick 
oven. 

GOOD JOHNNY CAKE, 


2 cups corn meal, 1 teaspoon salt, 
8 cups fiour, 4 teaspoons baking powder, 
3¢ Cup sugar, 1 egg, 


8 tablespoons melted butter. 


JOHNNY CAKE. 89 


Mix meal, flour, sugar and baking powder together; break an 
egg into a pint bowl of cold water; mix, add the meal and butter. 
Bake in a quick oven. 

JOHNNY CAKE—l1, 
1 pint buttermilk, 3 eggs, 
1 heaping teaspoon soda, 24 teaspoon sait, 
White corn meal. 
Make a thin batter and bake in a quick oven. 


JOHNNY CAKE—2. 


i cup sour cream, 1 or 2 eggs, 
1 cup Indian meal, 4g teaspoon salt. 
4g cup flour, 3 tablespoons sugar 


1 small teaspoon soda. 

Beat the egg and sugar, add salt and cream; if necessary sour 
or sweet milk can be used in place of cream. If milk is used add 
2 tablespoons melted butter, stir in meal and flour rapidly, and 
bake 30 minutes in a quick oven. With sweet milk use 1} heap 
ing teaspoons baking powder. 

JOHNNY CAKE—3. 


3 cups corn meal, 1 tablespoon cream, 

1 cup flour, 1 tablespoon sugar, 

2 cups sour milk, 1 tablespoon shorteniag, 
1 egg, 1 teaspoon seda, 


1 teaspoon salt. 

Stir the sugar, cream and shortening together, and the egg, well 
beaten; add the milk, in which the soda, dissolved in a little hot 
water, has been stirred. If the milk is very sour more soda will ve 
needed; add the meal, beating smooth. and stir in wheat flour to 
make it thick. Bake in a hot oven. 


WHITE JOHNNY CAKE—4, 


$ cups flour, 2 tablespoons butter, 
1 cup white meal, 8 teaspoons baking powder. 
13¢ cups milk, 1 teaspoon salt 
3¢ cup sugar, 1 egg. 
Mix rapidly, and bake in a quick oven. 
CRACKERS, 
2 quarts flour, 1 teaspoon soda, 
4 cup butter, 1 teaspoon cream of tartar, 


4 teaspoon salt, Milk or water to mig 


a 
ad 


40 ORACKERS. 


Beat well and mix in More fiour until brittie, roll quite thin and 
eut in squares, prick with a fork and bake in a quick oven. 
EGG CRACKERS. 


12 tablespoons sweet milk, 6 eggs, 
6 tablespoons butter, ig teaspoon soda. 
Mould with flour half an hour and roll thin. 


FRENCH CRACKERS, 


i3¢ pounds sugar, &% pound butter, 
i34¢ pounds flour, § eggs, whites, 
Before cooking brush over with white of egg and dip in sugar. 


EGG CRACKNELS. 


i quart flour, 1 teaspoon salt, 
§ tablespoons sugar, 1 teaspoon baking powder, 
4 tablespoons butter, 4 eggs. 


Sift sugar, salt, baking powder and flour together; rub in the 
butter and add the eggs, well beaten. Flour the moulding board, 
put the dough on it, and knead rapidly a few minutes. Cover 
with a damp towel 15 minutes; roil out very thin, about one- 
eighth of an inch, and cut with a biscuit cutter. When all are cut 
out have ready a pot of boiling, and a large bowl of cold water. 
Put a few at a time into the boiling water. When they come to 
the surface and curl over at the edges, take them out with a skim- 
mer and drop into the cold water. When ali are done, lay on 
baking pans and bake them in a pretty hot oven 15 minutes. 
This is an oid recipe. | 

CRACKNELS. 
1 pint milk, 8 ounces butiter, 
1 tablespoon yeast. 

Warm the milk and mix enough fine flour to make a light 
dough; roll thin and cut in long pieces, 2 inches broad. Prick 
well, and bake in a slow oven. 

CRUMPETs—1I, 
% cups raised dough, 3 eggs, 
% cup butter, Milk. 

With the hand work eggs and melted butter into the dough ; 
“did sufficient milk to leave it a thick batter; pour it into a but- 
erred pan; let it remain half an hour. Then put the pan over the 
fire and heat it so.as to scorch the flour. Bake half an hour, 


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CRUMPETS. 4 


CRUMPETS—2. 
1 pint milk, 1 teaspoon salt, 
1 cup yeast, 4 tablespoons butter, 
3 cups of flour, or more. 

Scald milk, and while warm, add salt and flour; beat well and 
add the melted butter and yeast. After beating thoroughly, cover 
and set in a warm place to rise. In 2 hours, if very light, put 
into large, well-greased muffin rings placed on a hot griddle. 
’ Drop in the batter till the rings are half full. Bake brown on one 
side, then turn and brown the other. Take off, spread with butter 
and serve hot. If cold, these can be used by toasting on both 
sides, spreading with butter and serving hot. 

ENGLISH CRUMPETS. 
1 quart warm milk, 4g cup yeast, 
4g cup butter, Flour, 
Salt. 

Make a batter, not very stiff, of the milk, salt, yeast, and flour. 
When light add the butter, melted, let stand 20 minutes, and bake 
in cups or muffin rings. 


FROGS. 
1 quart flour, 1 tablespoon butter, 
Pinch of salt, 2 teaspoons baking powder. 


Mix all together thoroughly, then add sufficient flour to make 
into a stiff batter. Drop with a spoon into a pan and bake in the 


hig GEMS AND MUFFINS. 


Few know how necessary care is in the making and baking of 
gems, and that often the recipes which they find unreliable would 
prove very different if they were rightly used. The harder the 
batter is stirred the better. Put the gem pans on top of the 
stove and drop a little lard into the bottom of each to keep the 
gems from sticking. When the pans have become piping hot, fill 
each half full of batter while on the stove, then put them at once 
into a hot oven. Make a hotter fire for baking gems than for any- 
thing else. If the oven is right, the gems will rise until about 
three times as large as when put into the oven, and but a few 
minutes will be required for baking them. Hverything should 
be about ready for the table, for, to be very nice, gems must be 


-42 GEMS. 


served as soon as they are taken from the oven. These direc- 
tions apply for muffins. 
BANANA GEMB. 
1 cup sugar, Y& cup water, 
1 cup flour, 3 eggs, 
1 teaspoon baking powder. 
Make batter and stir in 2 bananas sliced thin. Fill cups half 
full and steam an hour. Hat with thin cream. , 
CORN MEAL GEMS—1. 


1 pint milk, 1 tablespoon sugar, 

1 cup meal, 1 teaspoon salt, 

3¢ cup flour, 3 teaspoons baking powder, 
4g cup butter, 3 eggs. 


Beat the butter first alone, then add the sugar and beat to a 
cream; add the eggs well beaten, milk, and flour with the baking 
powder, salt and meal, all sifted together twice. Bake in a hot 
oven half an hour, if in deep gem pans; or 25 minutes, if in shal- 
low pans. 

CORN MEAL GEMS—2Z. 


1 cup Indian meal, 1 teaspoon soda, 

1 cup flour, 1 teaspoon salt, 

4g cup sugar, 1 tablespoon butter, 
1 cup sour milk, 2 eggs. 


Beat eggs and sugar together, and add butter and salt; then the 
milk with soda dissolved in it, and mix with flour and meal. 
Sweet milk and baking powder can be used, if desired. Beat hard 
for a few minutes, drop from the spoon into hot buttered gem 
pans, and bake in a hot oven from 15 to 20 minutes. 


CORN MEAL GEMS—3. 


1 pint buttermilk, 1 teaspoon salt, 
4g cup flour, 1 teaspoon soda, 
2 eggs, Corn meal. 


Make batter as stiff as it can be poured. Dissolve the soda in a 
little of the milk. Have the pans very hot, and fill them but half 
full. The gems will bake in 15 minutes. 


CORN MEAL GEMS—4. 
2 cups corn meal, 1 teaspoon soda, 
2 cups flour, " 1 teaspoon salt, 
2 tablespoons sugar or molasses, 1 tablespoon butter. 


GEMS. 43 


Mix meal, flour and sugar with enough water to moisten and let 
stand over night. In the morning, stir thoroughly, and add the 
dissolved soda, salt and butter. Drop the mixture in hot gem 
irons, and bake in a hot oven. 


GRAHAM GEMS—1. 


1 cup sour milk, 1 teaspoon salt, 
1 tablespoon butter, 2 teaspoon soda, 
1 tablespoon sugar, 1 egg, 


2 graham and ¥ white flour. 
Beat the sugar and egg, adding salt and melted butter, then the 
milk in which the soda has been dissolved, and make a batter stiff 
enough to drop, in a soft ball, from the spoon. Bake 20 minutes 


in a hot oven. 
GRAHAM GEMS—2. 


2 quarts buttermilk, 2 teaspoons soda, 
1 tablespoon butter, 1 teaspoon salt, . 
1 tablespoon sugar, 2 eggs. 


Use as much graham flour as is needed for a stiff batter. The 
harder it is beaten, the lighter will be the gems when done. 


GRAHAM GEMS—3. 

Make a stiff batter with 1 pint warm water, graham flour and 1 
teaspoon salt. Fill the pans two-thirds full. Bake in a very hot 
oven. 

GRAHAM GEMS—4. 


14g pints graham flour 1g teaspoon Salt, 
1 teaspoon sugar, 3 teaspoons baking powder, 
1 teaspoon melted butter, 1 egg, 

Sweet milk for batter. 


Have the gem pans hot, fill them half full of the batter, and 


bake until nicely browned, but not sticky when broken open, in a 


very hot oven. 
‘(ENTIRE WHEAT” FLOUR GEMS. 


1% cups sour milk, 1 teaspoon salt, 
2 tablespoons sugar, 2¢ teaspoon soda, 
18 cups entire wheat fiour, 1 egg. 


Beat egg with sugar, add the melted butter, salt, the milk in 
which the soda has been dissolved, and the flour. Bake in hot 
gem pans, well greased. This can ee varied by using 2 eggs and 

| x 


44 GEMS. 


less flour, also substituting sweet milk and baking powder for the 
sour milk and soda, 


GEMS—1. 
1 quart flour, 2 eggs, 
&/ pint milk, 1 teaspoon salt, 
¥% cup butter, 3 teaspoons baking powder. 


Warm the butter in the milk, add the beaten eggs and salt, and 
last the flour into which the baking powder has been sifted; have 
irons quite hot and fill; bake in a hot oven. 

GEMS—2. 
1 cup milk, 1 tablespoon butter, 
1 cup flour, 2 eggs, 
1 teaspoon baking powder. 
Beat eggs, adding the melted butter; stir into the milk and mix 
with flour and baking powder. 
OATMEAL GEMS. 
1 pint oatmeal mush, Salt, 
2 tablespoons bread crumbs, Pepper, 
2 eggs. 

Beat eggs thoroughly, add salt and pepper and stir with the 
bread crumbs into the mush. Then put it into well-buttered gem 
pans, and bake until a nice brown. It can be baked in one pan if 
desired and served as it comes from the oven. 


OATMEAL GEMS. 
1 pint cold, cooked oatmeal, 1 egg, 
1 pint hot milk, 2 teaspoons baking powder. 
Rub the oatmeal in the hot milk until free from lumps, and add 


the well-beaten egg, and the baking powder sifted into some flour. 
Make a stiff batter and bake immediately. 
RAISED OATMEAL GEMS. 


1 quart flour, 1g cup yeast, 
13¢ cups milk, 1 tablespoon butter, 
1 cup boiled oatmeal, 1 tablespoon sugar. 


1 saltspoon salt. 

Let the oatmeal be warm, rub out any lumps in the hot milk. 
Add butter, sugar, and stir in the flour and milk gradually, adding 
the yeast last of all; beat for 8 minutes. Let rise over night, and 
in the morning warm the pans slightly, butter, fill about two-thirds 
full and let rise 1 hour. Bake well in a hot oven. | 


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45 


VIRGINIA PONE, 


1 quart milk, 1 teaspoon salt, 
3 eggs, 1 tablespoon butter. 
Make a thin batter, adding the well-beaten eggs just before 


pouring into pans. Bake in a moderate oven. 
é OAT CAKE, 
4g pound oatmeal, 4g teaspoon salt, 
4 tablespoons water. 

Mix all together. Roll as thin as possible from a stiff dough. 
Cut in rounds or squares and bake on ungreased tins. Prick with 
a fork and bake in a quick oven. 

POP-OVERS. 

These favorite breakfast and teacakes are made much the same 
way, except that some housewives prefer to beat the yolks and 
whites of the eggs separately; both methods may be tried, and 
the one chosen for future use which is preferred. The same pre- 
cautions are taken in preparing the buttered cups and a proper 
oven heat, in avoiding the opening of the oven at first, and in 
baking the little cakes until their sides are brown. The general 
proportions are equal parts of flour and sweet milk, a saltspoon 
of salt and 1 egg to each cup of flour; the cups for baking are 
filled about one-third. One pint or two cups each of flour and 
milk will make two dozen pop-overs; the number one can eat is 
limited only by capacity. 

BUCKEYE POP-OVERS. 


2 cups sweet milk, 2 eggs, 
2 cups flour, 1 tablespoon sugar, 
1 tablespoon butter, 1 saltspoon salt. 


Warm the butter in the milk, add salt and stir in the eggs and 
flour. Bake in very bot cups or gem pans 20 minutes in a quick 
oven. | 

POTATO CAKE. 
1 cup mashed potato, 1 saltspoon salt, 
1 cup sweet milk, 1 teaspoon baking powder. 
Add fiour to make a stiff batter. Butter the spider well and 


46 PUFFS. 


when hot put in the cake and cover closely. Turn it once and 
serve as soon as done. 
GRAHAM PUFFS. 


1 quart milk, 1 teaspoon baking powder, 
1 pint graham flour, 2 teaspoons salt, 
1 pint wheat flour, 3 eggs. 


Beat eggs well, add milk, and pour on to the flour, to which salt 
and baking powder have been added. Beat hard for 1 minute, 
pour into hot gem pans, and bake in a quick oven from 20 to 30 
minutes. 

PUFFs—l. 
1 teacup milk, 1 saltspoon salt, 
14g teacup flour, 1 egg. 

Mix flour and salt, and stir into the milk and egg. Pour batter 
into the gem pans and bake 30 minutes. 

PUFFS—2, 
1 pint milk, 1 tablespoon butter, 
4g pint flour, 3 eggs, 
1 saltspoon salt, 

Beat eggs thoroughly, add the salt and melted butter and stir 
in the flour and milk. Have gem pans or stone cups very hot, 
and bake in a quick oven 20 or 25 minutes. 


RAISED PUFFS. 


If the wheat bread is light enough for the oven at breakfast 
time, have ready some hot lard in a deep kettle; with the thumb 

and two fingers pull out some of the dough quite thin, and cut it 

some 2 er 3 inches in length; as these pieces are cut, drop them 

in the lard and fry like doughnuts. To be eaten like biscuit or 
serve in a vegetable dish with a dressing of hot cream seasoned 
_ with pepper and salt. 

BOSTON RICE CAKES. 


1 cup hot rice, 3 eggs, 
1 tablespoon butter, Salt to taste, 
4 tablespoons flour. 


Boil a cup of rice, and while hot stir into it butter and salt. 
Beat the whites and yolks of eggs separately, and stir them inte 
the rice. Thicken with flour, and bake in muffin rings or on a 
delicately greased griddle. 


WAFFLES, 47 


WAFFLES. 
1 pint milk, 1 saltspoon salt, 
1g cup butter, 3 eggs. 

Melt the butter in the milk, and when cool, add the well-beaten 
yolks and salt, stirring in the flour gradually. Beat well and add 
the stiff whites. The batter should not be beaten after the whites 
are in, Bake immediately. 

CORN MEAL WAFFLES. 
1 pint sour milk, 1 teaspoon butter, 
1 cup corn meal, 1 teaspoon soda, 
2 eggs. 

Scald the meal; while hot add lard or butter, then the other in- 
gredients, and flour enough to make a not too stiff batter. Bake 
over a very hot fire. 

QUICK WAFFLES. 
2 pints milk, 1 teaspoon salt, 
1 cup melted butter, 6 eggs, 
4 teaspoons baking powder. 

Make a soft batter of the milk, butter, and flour with the salt 
added, add the well-beaten yolks, then the whites, and, just before 
baking, the baking powder. These are good with fewer eggs. 

PLAIN WAFFLES. 


14¢ pints cold milk. 1 saltspoon salt, 
14g pints flour, 3 teaspoons baking powder, 
4 teaspoons butter, 3 eggs. 


Melt the butter in the milk, put salt and baking powder into the 
flour, mix ali well together; add last of all the eggs, very thor- 
oughly beaten. This recipe can be used for rice or hominy waf- 
fles by adding 1 cup of either boiled rice or hominy. Remember 
in the case of muffins and waffles, as well as bread and rolls, that _ 
if moist flour is used, more must be added to the amount named 


RAISED WAFFLES. 
1 pint milk, 1 teaspoon salt, 
2 tablespoons butter, % oup yeast. 


Warm the milk and butter together; beat the eggs and add Guse 
alternately with the flour; stir in the wauee and salt. When risen, 
heat the irons and butter them, pour in some of the batter and 
brown on both sides. Butter and serve with or without sugar and 
cinnamon. ! 


4g CRULLERS. 


RICE WAFFLES—l1. 


1 quart flour, 1 tablespoon sugar, 
2% cups milk, 1 tablespoon butter, 
t cup boiled rice, 1 teaspoon salt, 

¥% cup yeast, 2 eggs 


Melt the butter in the milk, add 1 egy, well beaten, with sugar 
and salt. Mix the rice very thoroughly, and stir in the flour and 
yeast. Beat well and let rise over night, or if set in the resi ie 
all day. Add 1 egg, well beaten, before baking. 

RICE WAFFLES—2. 


114 pints boiled rice, i teaspoon salt, 
14 pints flour, 1 tablespoon butter, 
1 cup sour milk, 1 teaspoon soda, 

3 eggs. 


Beat eggs and sugar together, adding the melted butter, and 
rubbing in the rice and salt. Stir soda into the milk, and add 
with the flour. Mix well and bake immediately. 

CRULLERS AND DOUGHNOUTS. 

Directions for boiling fat.—Put into a rather deep kettle 2 or 3 
pounds lard or beef suet, prepared for boiling. The article to be 
cooked must be completely covered. Test the heat of the fat. 
When it simmers, throw in a bit of bread; if it browns directly, 
the fat is hot enough; if it burns set the kettle on the back of the 
stove. Should there be danger of burning while cooking, drop 
into the fat a piece of raw potato. Doughnuts, like fritters, 
should cook in 8 minutes. If the bit of dough used to tess the 
heat is slow in rising to the surface, wait till the heat has increesed. 
Make the dough as soft as can be handled. When done, drain 
well in a skimmer and place in a colander, or lay for 2 moment on 
a piece of soft, thick paper. The use of eggs prevents the dough 
from absorbing fat. Doughnuts should be watched cleaely while 
frying. After using the fat cut a potato in slices and putin the 
fat to clarify it, place the kettle away until the fat settles, strain 
into an earthen jar kept for this purpose, and set in z ccol place. 
Fry in an iron kettle, the common skillet being too shailow vor 
the purpose. Crullers are better the day after they are maca If 
lard is not fresh and sweet, slice a raw potato, and fry ig pur 
ting in the cakes, 


GRULLERS. 49 


PREPARED SUET. 

Use only beef suet, which is quite cheap, cleanly and healthy. 
Buy nice, whole, clean leaves, and cut them in small pieces, put 
into a pot, which will hold ten pounds, add a pint of water, and 
after the first hour stir frequently ; it takes about three hours with 
a good heat to render it. Drain through a coarse towel, and if the 
suet is good it will require but little squeezing, and leave but little 
scrap or cracklings. Put to cool in pans or jars. It is cheaper 
and more wholesome than lard. Save also all the fat from beef, 
both raw or cooked. Put in a frying pan with just enough water 
to keep from burning. Cook over a slow fire till all is melted, 
After a few minutes add a few slices of potato, let stand 5 min- 
utes, take off the fire to settle, and strain it into jars. Fat pre- 
pared in this way will keep a long time, if covered closely after 
using from it. | 

CRULLERS—1. 
5 tablespoons melted lard, 1 teaspoon cinnamon, 
4 tablespoons sugar, 3 eggs 
Powdered sugar. 

Beat the eggs with sugar and cinnamon; add the lard, and flour 
enough to roll out one-half inch thick. Use as little as possible 
in preparing for boiling. Cut them in any shape desired. Drop 
carefully into the lard, turn them when ready, and as soon as 
cooked lay on brown paper. When dry, powder with sugar. 
These are very nice if not niade too stiff. 

CRULLERS—2Z. 
1 cup sugar, 4 eggs, 
X eup butter, Flour. 
Rub butter and sugar together, add the well-beaten eggs, and 


flour; make very soft, and roll out one-half thick. Make into any 
fancy shape. JBoil in the hot fat, and when dry sift powdered 
sugar over them. 

CRULLERS—3. 


2 tablespoons sugar, | Pinch of soda, 
2 tablespoons cream or butter, Pinch of salt, 
Nf 2 eggs. 
_ Mix cream or butter and sugar, add salt, the well-beaten egox 


and soda, flavor to taste, and stir in sufficient flour to roll out one- 


Pe he OREN LS 


50 DOUGHNUTS. 


half inch thick on the board. Use as little flour in handling as 
possible, and fry immediately. 
CREAM DOUGHNUTS. 
1 cup sour cream, 1 teaspoon salt, 
1 cup sugar, 1 teaspoon soda, 
2 eggs. 
Beat sugar and eggs together, add cream and soda, salt, any 

spice desired, and flour enough to roll out. Cut in circles with a 
double cutter, and drop into the boiling lard. 


COMMON DOUGHNUTS. 
1 cup sugar, 2 tablespoons lard and butter, 


1 eup milk, 2 teaspoons baking powder, 
1 saltspoon salt, 2 eggs, 


Nutmeg or cinnamon to taste. 
Rub butter and sugar together, add milk, salt, spice, the eggs, 
well beaten, and just enough flour to roil out one-half inch thick. 
Cut in circles, or long pieces to twist and fry in boiling lard. 


DOUGHNOTS. 
2 cups sugar, 1 tablespoon butter, 
1 cup sweet milk, 1 teaspoon salt, 
6 cups flour, 1 teaspoon cinnamon. 
3 eggs, 3 teaspoons baking powder. 


Beat eggs, sugar and butter together; add milk, spices and 
flour; make sufficiently stiff to roll out one-fourth inch in thick- 
ness; cut in squares, make 3 long incisions in each square, lift up 
by taking alternate strips between the finger and thumb, and drop 
into hot lard. 

PIECRUST DOUGHNUTS. 


1 teacup sour dough, 3 eggs, 
& cup sugar, 1 saltspoon salt, 
4g teaspoon soda, ¥% nutmeg, 


Flour to make stiff dough. 

The sour dough used for wetting is prepared as follows: Save 
the bits of pie crust left from baking, add just enough sweet milk 
to cover, and put in a warm place to become sour. When the 
doughnuts are mixed, rolled and cut out, let them lie on the board 
until they begin to rise, then fry in boiling lard. The dough must 
be as soft as can be easily handled. 


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FRITTERS, 51 


CANNED CORN FRITTERS. 
1 pound canned corn, 1 teaspoon salt, 
1 cup sweet milk, 2 eggs, 
3 teaspoons baking powder. 

Beat eggs thoroughly, stir all the ingredients together, adding 
enough flour to make a stiff batter. Fry like other fritters. 
Serve without a sauce. 

CREAM FRITTERS. 


13¢ pints flour, 6 eggs, 
1 pint milk, 2 teaspoons salt, 
1 pint cream, Nutmeg. 


Beat whites and yolks of the eggs separately, add yolks to the 
milk, then the flour, salt, the whites, and lastly the cream. Stir 
the whole enough to mix the cream; fry in small cakes. 

FRUIT FRITTERS, 
1 cup flour, 1 tablespoon melted butter, 
1 cup fruit juice or milk, 2 eggs, 
Pinch of salt. 

Beat whites and yolks of the eggs separately; mix yolks with 
the flour and salt, stirring in milk and butter till a smooth batter 
the consistency of thick cream is formed. Then add the stiffly- 
beaten whites. Dip fruit in this and boil in lard. Apples should 
be about half cooked before using, otherwise they will be but par- 
tially cooked when the fritter is done. 


HOMINY FRITTERS, 


1 cup boiled hominy, 2 eggs, 
1 cup flour, 1 saltspoon salt, 
3g cup milk, 1.teaspoon baking powder. 


Beat eggs and salt, add the hominy and milk well mixed, and 
the flour into which the baking powder has been sifted. Drop in 
spoonfuls into hot lard, and fry to a rich brown. Serve with 
lemon sauce. 

LEMON FRITTERS, 


¥% pound flour, 14 pound eggs, 
¥ pound sugar, 8 tablespoons milk, 


Juice and % grated peel of a lemon. 
Beat well the yolks of the eggs, add the flour and milk; beat 
whites stiff with the sugar, Jemon juice and some of the yellow 
peel grated off, or extract of lemon. Beat the whites well into 


59 FRITTERS. 


the batter and proceed to cook. Have plenty of good lard, heated 
slowly; just as it begins to smoke, after bubbling, drop im by 


spoonfuls enough fritters to fill the vessel without crowding. The 


cold batter will lower the temperature of the fat sufficiently to 
keep it at proper cooking heat. The fritters will begin to brown 
very quickly, and should be turned with a wire spoon. If they 
begin to color dark brown, check the heat immediately. If these 
directions are followed accurately, they may be lifted from the fat 
and laid upon a napkin or folded paper comparatively free from 
grease. [Fritters bear a bad reputation, but when properly made, 
and eaten occasionally for a change, are quite as wholesome as 
many of the dishes recommended as food for dyspeptics. 


ORANGE FRITTERS. 


1 cup flour, 1 tablespoon oil or melted butter, 
1 egg, ¥% teaspoon Salt, 
% cup water, Valencia oranges. 


It is better to prepare the batter, except the whites of the eggs, 
on the morning before the day the fritters are to be made. Put 
the flour into a bowl, add the beaten yolk of the egg, salt, and oil 
or butter, with water enough to make a rather thick fritter batter. 
This part of the batter French cooks think improved by standing 
two or three days. Just before using, add the white of 1 egg, 
beaten as stiff as possible. Then cut the oranges across in circles ; 
remove the yellow peel and the seeds from each, but do not take 
the pulp from the inner skin; leave the orange circles together in 
adish. Coat each slice of orange completely in the batter, and 
plunge it at once in boiling fat. As soon as the fritters are 
browned well lift them out of the fat, with a wire spoon, to drain. 
Lay them for a moment on coarse brown paper, such as bakers use, 
to absorb the fat on the outside of the fritter. Dredge them with 
powdered sugar, and serve at once, with a little cut lemon and 
powdered sugar. 

ORANGE, PEACE OR PINEAPPLE FRITTERS. 
2 cups flour, 2 tablespoons butter, 
1 cup lukewarm wate % teaspoon salt, 


2 eggs. ; . | 
Melt butter, add to the vater with salt and the well-beater 


4 


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FRITTERS. 53 


yolks; stir in the flour, and just before using add the whites 
beaten stiff. Peel and quarter small, sweet oranges and lay in 
sweetened cream, add a little grated orange peel to the batter be- 
fore frying. Peaches should be paved, pitted, and halved before 
putting into the cream. Pare the pineapple, pick in large pieces 
from the core and drop into the cream. The fruit should lie in 
the cream 1 hour before putting into the batter preparatory to fry- 
ing. Cover the pieces of fruit with the batter and drop into boil- 
ing hot lard. Fry till delicately browned. Take up on coarse 
brown paper, lay off on a platter, sift powdered sugar over them 
and serve at once. 
OYSTER FRITTERS—1, 

Make batter as for Plain Fritters and use the oyster liquor in- 
stead of milk. Omit the salt. Dip oysters in the batter, and 
boil in lard, serving st once. Lay slices of lemon on them as 
served. 

OYSTER FRITTERS—2. 

Make batter as in No. 1, but chop oysters and mix in batter in- 
stead of frying whole. Less flour will be needed in the batter, for 
it must be quite thin. Cook and serve as in No. 1. 


PARSNIP FRITTERS. 


Scrape and lay in cold salted water half an hour. Put in sated 
boiling water, and cook till tender. Allow from 30 to 45 minutes 
for young parsnips, and from 15 to 30 minutes longer if old ones. 
If old, peel and split before boiling. When cooked cut in finger. 
strips, dip in batter, the Plain Batter recipe is good, and fry till 
well puffed and brown in very hot and deep lard. The batter 
should be stiff enough to hold its shape when dropped from the 
spoon. 

PEACH FRITTERS. 

If fresh, peel, stone, and halve the peaches. Spread sugar over 
them and grated lemon peel if liked. Set away 2 hours in a cov- 
ered dish. Make batter for Fruit Fritters, using the juice or syrup 
from the canned peaches in place of milk. Dip the peaches singly 
in the batter. Cover well and fry in the boiling fat. When a 
fine brown take out with a wire spoon and place on brown paper in 


nh drain off the fat. Serve hot, with sugar or syrup. 


B4 FRITTERS. 


the epen oven. Serve with powdered sugar, or a fruit sauce. 
Hither fresh or canned peaches may be used. 
PINEAPPLE FRITTERS. 

Pick or zrate fresh pineapple. Spread over with sugar and set 
away 2 hours. Take juice of this, or syrup of canned pinsapple 
for the liquid used in making the batter for Fruit Fritters. Stir 
pineapple into the batter and fry in boiling lard. Serve with a 
fruit sauce made of sugar, raisins, and sliced bananas. 


POTATO FRITTERS. 


2 cups mashed potatoes, 1g teaspoon salt, 
1¢ cup flour, 2 eggs, 
4 tablespoons butter, 1g pint milk. 


Melt butter and mix with potato; stir all the ingredients to- 
gether, adding whites of the eggs last. Haveastiff batter. Drop 
very carefully into the lard so the batter will not break in falling. 


QUEEN’S FRITTERS, 


1 cup hot water, 1 tablespoon sugar, 
14g cup butter, 1 slice of lemon, 
1 cup flour, 3 eggs. 


Bott butter in hot water with sugar and lemon. After boiling 
a few minutes, skim out the rind and be sure that there is a cup of 
water left; if less than that, add sufficient to make it up, and 
while boiling, beat in the flour. Stir until smooth; take off the 
stove and when cool stir in the eggs, one at a time, without beat- 
ing. Drop the batter from a spoon into boiling lard. Fry to a 
nice brown. ‘These will puff up beautifully, and are delicious 
with maple syrup. 

RICE FRITTERS—1. 
2 cups boiled rice, 4 tablespoons milk, 
1 saltspoon salt, 2 tablespoons flour, 
3 eggs. 

Beat yolks of the eggs well, add the milk, stir in the flour 
smoothly, and add all to the rice, stirring it in well. Beat whites 
to a stiff froth and add last. Dip the batter up in spoonfuls and 
drop inte hot lard. Brown well on both sides, take up with a wire 
spoon, and lay on brown paper or a wire sieve, for a moment, te 


‘ 


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FRITTERS. 


RICE FRITTERS—2. 


2 cups milk, 2 tablespoons butter, 
2 cups boiled rice, 2 tablespoons sugar, 
2 eggs, 1 teaspoon baking powder. 


Mix the ingredients together, adding whites of eggs last, enough 
flour being used to make a stiff batter. Drop from a spoon into 
boiling lard and fry a nice brown. 

RICE FRITTERS—3. 


1 eup boiled rice, 2 teaspoons butter, 
1 cup flour, 4g saltspoon soda, 

1 cup milk, 44 grated lemon peel, 
4g cup Zante currants, 3 eggs, 

ig cup sugar, Grated nutmeg. 


Mix, adding sugar to the flour and stirring in lemon peel, cur- 
rants, and a little nutmeg just before boiling. 


ALABAMA RICE FRITTERS. 
1 pint milk, 1 quart flour, 
1 cup boiled rice, 4 eggs, 
3 teaspoons baking powder. 
Make into a batter; drop by spoonfuls into boiling lard, and 
serve with the following 
Sauce: 
1 pound sugar, 14g cups water, 
Stick of cinnamon. 
Boil until clear. Serve. 
SQUASH FRITTERS. 


14% cups milk, 1g teaspoon salt, 
144 cups winter squash, 1g saltspoon soda, 
1 egg, Flour for thick batter. 


Mix as previously directed, add the smoothly mashed squash, 
just before the whites. Beat the mixture till very smooth. Fry 
as for other fritters. These are very nice. 


VANITIES. 
2 eggs, Pinch of salt, 
1g teaspoon rose-water. 


Beat eggs, stir in salt and rose-water, add sifted flour till just 
thick enough to roll out, cut with a cake-cutter, and fry quickly in 
hot lard. Sift powdered sugar on them while hot, and when cool 
puta teaspoon of jelly in the center of each one. Nice for tea 


or dessert. 


56 GRIDDLE CAKES. 


CORN OYsTEBS—1. 
1 quart grated corn, 3 eggs, 
3 grated crackers, Pepper and salt. 

To the corn-add the eggs and crackers, beat well and season 
with pepper and salt; have ready in skillet butter and lard or beef 
drippings in equal proportions, hot but not scorching; drop ia 
little cakes about the size of an oyster, for this purpose using a tea- 
spoon; when brown turn and fry on the other side, watching con- 
stantly for fear of burning. If the fat is just the right heat, the 
oysters will be light and delicious, but if not, heavy and soggy. 
Serve hot and keep dish well covered. It is better to beat whites 
of eggs to a stiff froth.and add just before frying. 


CORN OYSTERS—2Z. 


1 pint grated corn, 2 eggs, 
34g cup cream, Pepper and salt, 
¥ cup flour, 1 teaspoon baking powder. 


Stir cream into corn, add baking powder' and flour with salt and 
pepper to taste; last the well-beaten eggs. Fry in butter, drop- 
ping the batter in spoonfuls. Serve very hot with meats, 


GRIDDLE-CAKES. 


Use, if possible, a soapstone griddle. ‘Though more expensive 
than iron, it-is nicer, as it requires no greasing. If an iron grid- 
die is used, grease with a piece of fat salt pork on the end of a 
fork. Have the griddle hot before beginning to fry cakes. Beat 
griddle-cakes thoroughly to ensure their perfection. Separate the 
egos, whipping the yolks to a thick cream, and adding the whites 
beaten to a stiff froth just before baking. ‘Try a little of the bat- 
ter first, to be sure it is all right, and the griddle of the required 
heat. Allow one tablespoon of batter to each cake. Buckwheat 
batter may be poured from a cup, or dip out carefully with a large 
spoon, placing it when emptied in a saucer. If. the cakes are 
doughy inside, the griddle is too hot; if dry and tough, it is not 
hot enough. Buckwheat cakes must be light, thick and spongy. 
Many prefer to bake them without stirring after the batter has 
risen, Never turn griddle-cakes the second time while baking. 
», When done lay in a pile on a hot plate. 


madd 


GRIDDLE CAKES. 5 


BATTER CAKES. 


3 cups sour milk, 3 tablespoons butter, 
3 eups flour, 2 level teaspoons soda, 
3 eggs, 1 teaspoon salt. 


Beat yolks of the eggs, add salt and melted butter, milk, and 
the flour into which the soda has been sifted, and the whites just 
before baking. Sweet milk can be used with 3 teaspoons baking 
powder. This makes three dozen cakes. Less eggs and more 
flour can be used if desired. 

BATTER CAKES WITHOUT MILK. 

Mix either flour or cornmeal with warm water until of the con- 
sistency of cream, then put in a warm place where it will sour. 
Add bread crumbs from time to time, also dough left from cook- 
‘ing, bits of butter, and once in a while a little yeast. In the 
morning take as much as is needed for breakfast cakes, add salt, 
soda and enough flour to make the batter thicker than when eggs 
are used. These cakes are very nice. 

_ BUCKWHEAT CAKES. 

Buckwheat flour, when properly ground, is perfectly free from 
grits. The grain should be run through the smutter with a strong 
blast before grinding, and the greatest care taken through the 
whole process. Adulteration with rye or corn cheapens the flour, 
but injures the quality. The pure buckwheat is best, and is un- 
surpassed for griddle: cakes, but as some do not like the simple 
flavor of the buckwheat a variety of recipes will be given. 

BUCKWHEAT BATTER. 

1 pint warm sweet milk, 1 cup yeast, 

1 pint’ warm water, 2 teaspoons salt, 
5 cups buckwheat flour. 

Put one-half the liquid*‘in a stone crock, add buckwheat flour 
and beat well till smooth; add the remainder of the milk and 
water, and lastly the yeast. Or use the same ingredients and pro- 
portions, adding 2 tablespoons molasses or t anean Water may be 
used instead of milk and water. 


2 


LEMON TOAST, 


1 pint milk, 2 tablespoons flour, 
2 eggs, 1 saltspoon salt, 


Make dry toast. Dip the slices in this batter, then fry quickly 
on a griddle. Put into a deep dish, wetting each slice with the 
following sauce, and pour the remainder over all. 

Sauce, 
3 eggs, whites, Lemon juice, 
4 cup sugar, 1 cup boiling water. 

Beat the eggs thoroughly, add the sugar, juice of 1 lemon, and 
stir into the boiling water. Serve hot. 

MENNONITE TOAST. 
1 pint sweet milk, Pinch of sult, 
3 eggs. 

Beat the eggs well, add milk and salt; cut slices an inch thick 
from a loaf of baker’s bread, remove crust, dip slices into the eggs" 
and milk, fry like doughnuts in very hot lard or drippings, till a 
delicate brown, butter and sprinkle with powdered sugar, and 
serve hot. 

QUEEN’S TOAST. 

Add to 1 cup of sweet milk 2 tablespoons sugar, a little salt and 
a well-beaten egg; dip in this slices of bread; if dry, let it seak a, 
minute, and fry on a buttered griddle until light brown on each 
side. Serve, if desired, with mixed cinnamon and sugar. This is 
a good way to use dry bread. 

SCRAMBLED TOAST. 


1 gill milk, 1 teaspoon butter, 
Pepper, 1 saltspoon salt, 
Parsley, 8 or 10 eggs. 


Put butter in a frying pan on the stove, add milk, salt, pepper, 
and a tablespoon of minced parsley. When it boils, break into it 
the eggs. Beat, and stir them around until well mixed. Have 
some slices of toast dipped in hot milk, salted, peppered and but- 
tered, and laid on a flat dish, Spread the scrambled eggs on top 
of the toast, and serve at once, 


HOUGH it is true of some cooks that, like poets, they are 
‘born, not made,” it is equally true that the great majority 
must learn how to cook. While admiring the genius that from as 
much sugar as liked, a piece of butter, a few eggs, a little cream or 
none at all, a pinch of salt, a dust of spice, just enough soda, all 
the flour needed, evolves the most delicious dishes, do not try to 
imitate. Ordinary mortals must be content to follow a given 
recipe exactly, provided it comes from a reliable source, and bring 
experience, common sense, education and observation to bear upon 
the making and baking of bread and cake; in fact, use brains to 
direct in all departments of cooking, as well as in other work. 
General directions: Butter, eggs, and flour should all be fresh. 
Very salt butter should be cut into bits and freshened in cold 
‘water. The so-called cooking butter should never be used, as heat 
develops its bad qualities. 

Keep eggs in a cool, dry place. The whites and yolks of eggs 
should be beaten separately, the yolks till they become frothy, and 
the whites so stiff that they cannot slip on the platter or dish when 
turned on its side. This requires more beating than to turn the 
plate upside down while the whites do not fall. Shake a little salt 
over the whites after separating them; set in a very cool place, 
and the beating will be more easily and quickly done. Unused 
whites must not be beaten; they will keep for several days if set 
in a cool place. Unused yolks will keep for several days if thor- 
oughly beaten and set in a cool place. The white or yolk of a 
medium-sized egg weighs 1 ounce, a fact that it is convenient to 
know, as sometimes the white or yolk of 1 or more eggs is wanted 
from several that have been put away together. Flour should al- 
ways be sifted before using, and it ought to be dry. In using 
new flour for either bread or cake-making, it can be ripened for use 
by placing the quantity intended for baking in the hot sun a few 
hours, or before the kitchen eh aN or less flour may be needed, 


BU CAKE. | 


according to the climate, or the kind of flour used ; new-process | 
flour requires one-eighth less than other brands. 

Soda should be dissolved either in a little boiling water, or by 
beating 1 minute in the milk. Cream of tartar and baking powder © 
should always be sifted into the flour. Great exactness should be 
used in their measurement. | 

Regarding milk, note this: Sweet milk makes a cake that cuts 
firmly, like pound cake; sour milk makes a light, spongy cake; 
baking powder, or cream of tartar and soda are used with sweet 
milk, and with sour milk only soda. It may be remarked in gen- 
eral, that anything that can be made with sour milk is better made 
with sour cream or buttermilk, using a trifle less shortening. 

Use powdered sugar for delicate cakes, and granulated or ‘‘Cof- 
fee A” for all other kinds. These are the best and most econom- 
ical. Some advise brown sugar for dark cakes; if used, buy the 
best in order that it may be as clean and dry as possible. Unless 
otherwise specified, the term ‘‘sugar” in the recipes of this book 
refers to granulated sugar. 

Wash raisins theroughly in warm water, it will not injure them, 
and after draining, spread them out to dry. A large quantity can 
be thus cleaned and kept for use in a jar in a dry, cool place. To 
stone or seed them, pour hot water on, let stand a few minutes, 
and cut with scissors or a sharp knife. The process is quick, and 
the seeds come out clean. 

Citron should be cut in thin slices and short lengths. 

Wash currants in as many waters as necessary to thoroughly 
clean them. An easy way is to put them into a coarse sieve, and 
set in a large pan of warm water; stir constantly until the stems 
are broken off and have passed through the sieve, and the water is 
clean from dirt. Rub in a cloth and spread on platters to dry, 
stirring occasionally. 

Blanch almonds by pouring over boiling water, let stand a 
moment, drop in cold water, and slip off the loose skins. Pound 
with a little rose-water to prevent oiling. 

Select only fresh, soft figs for cooking. 


In grating lemons or oranges, use only the yellow part of the 
rind. 


CAKE. 61 


Cocoanut, either dessicated or the nut, should be very fresh. It 
is unfit for use otherwise. To prepare cocoanut, cut a hole through 
the meat at one of the holes in the end, draw off the milk, pound 
the nut well on all sides to loosen the meat, crack, take out meat, 
and set the pieces in the heater or in a cool, open oven over night, 
or for a few hours, to dry, then grate; if all is not used, sprinkle 
with sugar, after grating, and spread out in a cool, dry place, and 
it will keep for weeks. . 

Spices are much purer if ground in a spice-mill at home, but 
care must be used to thoroughly powder them. 

Choose a time of day for making cake when least liable to 
interruptions. 

Be exact in weights, or measurements, and careful that no in- 
gredient is omitted. 

It is as important to attend well to the baking as the making of 
the cake ; much, even more, depends on it. Have a steady fire. 
Use coal or hard wood. Ordinarily it will not be necessary if the 
fire is rightly prepared to add fuel during baking, but if it should 
be needed in a wood stove, add wood in small quantities, for if the 
heat slackens the cake will be heavy. Most cake requires a mod- 
erate heat; however, in baking fruit cake, which requires many 
hours, the oven must be slow or the cake will burn. When a 
sheet of white paper browns delicately in the oven at the end of 5 
minutes, the heat is right for sponge cake. Jelly and layer cakes 
require a hot oven in order to bake quickly. Careful attention is 
needed to prevent the edges from burning. Many test ovens in 
this way: If the hand can be held in from 20 to 35 seconds, or 
while counting 20 or 35, it is a quick oven; from 35 to 45 seconds 
is moderate, and from 45 to 60 seconds is slow. Sixty seconds is 
a good oven for large fruit cakes, The light or heavy plate of the 
stove affects the temperature of the oven, and 20 seconds in one 
oven may indicate what would be 30 or 35 in another. Hach cook 
must ascertain the qualities and capabilities of her own stove, in 
order to do good work. After putting cake into the oven do not 
open, at least for 10 minutes, except for layer cakes. Open as 
seldom as possible, and with some cakes,never. Be careful no 
draughts of cold air from open window or doorstrike in. Move 


62 


cake very carefully if necessary to turn, and shut the door gently 
in order not to jar it. The directions given for regulating the heat 
of the oven in baking bread apply to cake. Do not try a cake to 
see if it is done, until sureitis done. Allow about 30 minutes for 
each inch of thickness if in a quick oven, and more time in a slow 
one. Test with a broom splint or knitting-needle, and if the 
dough does not adhere, itis done. Settling away from the pan a 
little, and stopping its singing, are other indications that the cake 
is ready to leave the oven. When removed, set the cake, while in 
the pan, on an inverted sieve to cool; this secures a free circula- 
tion of air all round it, and cools it evenly. Set away, always 
right side up. <A tin chest or stone jar is best to keep it in. 
Coffee cake should be put away before it is cold, and so closely 
wrapped in a large napkin that the aroma will not be lost. 

Before beginning to mix the cake see that the fire is well under 
way. Grease the tins thoroughly with a little lard or butter; the 
latter has a tendency to blacken the surface. Line the bottom 
with paper; for fruit cake use from 4 to 6 layers of paper on the 
bottom, and 1 or more on the sides of the pan, if tin or iron is 
used. Butter the paper next the cake. It is preferable to use a 
large earthen pan for fruit cake, and the turk’s-head pan, the one 
having a funnel in the center, is especially desirable for all cakes 
requiring a long or very uniform baking. 

Prepare all the ingredients for use. Have ready a large earthen 
mixing bowl, which is much better than tin. Sift salt, baking 
powder, or cream of tartar and spice into the flour. Take a little 
of the measured flour and sift lightly over the fruit to be used. 
Have the flour browned previously for dark cakes. Break and 
separate the egos and-beat the yolks. Rub the butter and sugar 
to a cream with a wooden or silver spoon, or until it looks very 
light and is of a creamy consistency. If the bowl is warmed this 
can be more easily done, but avoid melting the butter; add the 
frothy yolks, and a little flour, beating steadily, then one-half of 
the milk, if called for, more flour, the remainder of the milk, and 
the flour. Beat thoroughly, that is, till well mixed, then cut and 
fold in the previously beaten whites, so that they shall be well in- 
corporated with the mixture. There are 4 processes used in mak- 


CAKE. eg 


ing cakes or working with eggs, and they are indicated by their 
names, stirring, beating, cutting, and folding. The last two 
should always be used where the whites of the eggs are particularly 
necessary either in cakes, creams or jellies. Though spice is 
mixed with the flour, flavoring, such as extracts or juices, should 
be added just before baking. Add fruit after all other ingredients. 
If but little fruit is-used, it can be dropped in layers while putting 
the mixture in the pans. The pans should be filled only two-thirds 
full, leaving room for the cake to rise. 

Cookies, gingersnaps, jumbles and wafers require a hot oven to 
bake quickly. If they become moist by keeping, heat well a few 
minutes. To cut cake while warm, let the knife be hot. : 

Ordinary unused writing paper, the clean side of a letter, the 
blank paper from a newspaper publishing office, or smooth, light 
brown paper like manilla, not too heavy, are all suitable for lining 
cake tins. 

The usual kitchen measurement for a cup is a one-half pint, and 
it will be so understood in this book, except when otherwise indi- 
cated. 

ANGEL’S FOOD. 
11 eggs, whites, 1 cup flour, 


114 cups granulated sugar, 1 teaspoon cream of tartar, 
1 teaspoon flavoring. 


Sift the flour 4 times, then add the cream of tartar and sift 
again, but measure before putting in the cream of tartar; sift the 
sugar and measure it ; beat the eggs to a stiff froth on a large plat- 
ter; on the same platter add the sugar, then the flour, beating 
lightly all the time. Add the flavoring last, and do not stop beat- 
ing until put into the pan to bake. A pan with a tube in the cen- 
tre should be used. Line with paper, using no greese, and fill not 
more than three-fourths full. Bake in a moderate oven about 40 
min:.tes. Test with a broom splint and if too soft let remain a 
few minutes longer. Do not open oven till cake has been in 15 
mi utes, When done, turn upside down to cool. Take from pan 
when cold,.and ice the bottom if desired. 


* 


64 CAKE. 


ALMOND, HICKORY NUT OR COCOANUT CAKE, 


1 pound sugar, 1 teaspoon soda, 

1 pound flour, 4g teaspoon Salt, 7 
Y pound butter, 1 grated cocoanut, or 

4 eggs, 1 pint hickory nuts, or 

1 cup sour cream, 1 pint blanched almonds. 


Mix all thoroughly, grate in the white part of a cocoanut, or stir 
in 1 pint of hickory nuts, or blanched almonds pounded. . 


BEAUTIFUL CAKE. } 


6 eggs, whites, 2 cups sugar, 
1 cup buiter, 3 cups flour, 
1 cup sweet milk, 2 teaspoons baking powder, 


Flavor with rose or almond. 


BLACK CAKE—1. 


12 eggs, 1 pound citron, 

1 pound sugar, ¥% nutmeg, 

1 pound flour, 1 teaspoon mace, 

1 pound butter, 1 tablespoon cinnamon, ' 
2 pounds raisins, 2 tablespoons coffee, 

2 pounds currants, 2 tablespoons rose-water, 


Y pound finely chopped fresh figs. 


Rub the butter and sugar together, add yolks of the eggs, part 
of the flour, the spice and whites of the eggs well beaten; then 
add remainder of the flour, the coffee, rose-water, and fruit, ex- 
cepting citron; mix thoroughly. Line sides and bottom of an 8 
quart pan with buttered paper, putting 3 layers of paper on the bot- | 
tom ; put in the mixture adding the sliced citron in alternate lay- 
ers. Bake 4 or 5 hours in a slow oven. 


BLACK CAKE—2. . 


6 eggs, 1 teaspoon mace, | 
1g cup butter, 1 teaspoon cloves, 
2 cups brown sugar, 2 pounds raisins, 

3 cups flour, browned, 2 pounds currants, 

2 cups sweet milk, . y% apund citron, 

2 tablespoons molasses, 1 teaspoon soda, 

1 tablespoon cinnamon, 2 teaspoons cream of tartar. 


Bake 3 hours. 


_ 


CAKE. 65 


Caramel. 


4¢ pound brown sugar, 1g cup milk, 
¥ pound chocolate, scant, Butter size of an egg, 
2 teaspoons vanilla. 
Mix thoroughly, cook till thick, adding the vanilla after it is 
taken from the fire, spread on the cake and set in the oven to dry. 


CHOCOLATE CAKE—1. 


% eggs, yolks, 1 cup sweet milk, 
1 cup butter, 4 cups flour, 
3 cups brown sugar, 3 teaspoons baking powder, 


9 tablespoons Baker’s chocolate. 


This may be baked as a layer cake, making a white cake of the 
whites of the eggs, baking in layers, and putting them together 
with frosting, alternating the layers. 


CHOCOLATE CAKE—2. 


2 cups sugar, 21% cups flour, 
1 cup butter, 5 eggs, reserving 3 whites, 
1 cup sweet milk, 2 teaspoons baking powder, 
This makes 2 flat cakes. 
Icing. 
3 eggs, whites, 6 tablespoons grated chocolate, 


144 cups powdered sugar, 2 teaspoons vanilla. 


MARBLE CHOCOLATE CAKE. 


White part. 
1 cup sugar, 2 cups flour, large, 
4g cup milk, 4 eggs, whites, 
¥% cup butter, 2 teaspoons baking powder, 


Stir the sugar and butter to a cream, add the milk slowly, the 
flour sifted thoroughly with the baking powder, and last the whites 
of the eggs beaten stiff. 


Dark part. 
8f eups sugar, 114 cups flour, 
¥% cup butter, small, 4 eggs, yolks, 
4 cup milk, 1% teaspoons baking powder, 


7 tablespoons grated chocolate. 


Put in pans alternately 1 large spoonful of the white and dark. . 


66 CAKE. 


RICE SPONGE CAKE, 
1 cup white sugar, 5 eggs, 
1 cup rice flour, Flavor to taste. 
Beat all together 20 minutes, bake one-half hour in a moderate 


oven. 
SCOTCH CAKE, 


2 cups butter, 4 cups flour, 

1 cup sugar, 2 eggs. 
PHIL SHERIDAN CAKE. 

16 eggs, whites, 1 cup butter, 

4 cups powdered sugar, 1% cups sweet milk, 

5 cups sifted flour, 1 teaspoon soda, 


2 teaspoons cream of tartar. 

Dissolve the soda in the milk; stir the sugar and butter to a 
cream, add whites of the eggs beaten to a stiff froth, the flour, 
then the milk and soda; stir several minutes, and add the cream 
of tartar and flavoring. This makes a large cake, 


SNOW CAKE—1. 


¥% cup butter, 4% cup sweet milk, 
1 cup sugar, 4 eggs, whites, 
1% cups flour, 1 teaspoon baking powder, 


Flavor with lemon. 
SNOW CAKE—2. 
10 eggs, whites, 1 cup flour, 


1% cups powdered sugar, 1 teaspoon cream of tartar, 
Flavor to taste. 


Beat the whites to a stiff froth, sift the sugar lightly over them, 
and stir well, add the flour and cream of tartar sifted together, 
and flavor. 


SNOWBALL CAKE. 


1 cup white sugar, 1 teaspoon baking powder, 

2g cup butter, Flour, 

1g cup sweet milk, Flavor with lemon, 

3 eggs, whites, A little citron sliced very thin. 


Cream the butter and sugar, add the milk gradually, stirring 
well, then the whites, beaten stiff; sift the baking powder into 1 
cup of flour and stir in slowly, then the citron and flavoring, and — 
enough more flour to make nearly as stiff as plain cake. Bakein 
1 loaf. 4 


CAKE. 67 


CARAMEL CAKE, 


¥% cup butter, ¥% cup sweet milk, 
1 cup powdered sugar, 4 eggs, whites, 
14¢ cups flour, 1 teaspoon baking powder. 
Bake in layers, 
Filling. 
33¢ cups C sugar, 3¢ cup cream, 


1 tablespoon melted butter. 


The particular part is in making and applying the filling or cara- 
mel. Boil all together in a clean smooth skillet, stirring only a 
little to prevent scorching. To ascertain when it is cooked enough, 
let a drop fall into a cup of cold water; when it rubs to a pasty 
condition between thumb and finger, take from the fire and stir to 
the consistency of very thick molasses, when it may be placed be- 
tween the layers and over the top and sides, forming a most deli- 
cious cake. 

CHOCOLATE CARAMEL CAKE. 


144 cups sugar, 214 cups flour, 
3 zap butter, 3 eggs, 
4g enp milk, 2 teaspoons baking powder, 
Bake in jelly tins. 
Caramel. 
1 pint brown sugar, 1g cake chocolate, 
46 cup milk or water, Butter size of an egg. 


Boil 20 minutes, or until thick enough, and spread between the 
cakes while warm. For the frosting of top of cake use: 


2 eggs, whites, 1 teaspoon vanilla, 
1% cups sugar, 3 teaspoons grated chocolate, heaping. 


CHOCOLATE CAKE, 


2 cups sugar, 4 cups sifted flour, 
1 cup buiter, 2 teaspoons baking powder, 
1 cup milk, 5 eggs. 


Reserve 3 of the whites for frosting. Bake in 3 layers in deep 
jelly tins. 
| Frosting. 


1% cups powdered sugar, 2 teaspoons vanilla, 
6 tablespoons grated chocolate, 3 eggs, whites, 


68 FILLINGS FOR CAKE. 


FILLINGS FOR LAYER CAKE. 


APPLE JELLY. 


1 large tart apple, 1 egg, 
1 cup sugar, 1 lemon, juice and rind 
Grate the apple and the rind of the lemon, add the other ingre 
dients and boil the jelly about 5 minutes. 


CINNAMON JELLY. 


2 eggs, yolks, 2 tablespoons sugar, 
1 level tablespoon cinnamon, 


COFFEE FILLING. 


1 tablespoon cream, 2 eggs, 
2 heaping tablespoons cornstarch, 4g cup sugar, 
1 cup strong black coffee. 

Add the cream and sugar to the coffee, and heat; when boiling 
hot add the cornstarch dissolved in a little cold coffee, and let boil 
3 minutes. Then pour slowly over the well-beaten eggs and stir 
rapidly. If not thick enough set over boiling water and stir till 
the eggs set a little, but not long enough to curdle. Spread be- 
tween the layers and ice with Coffee Icing. Use Mocha and Java 
coffee mixed. 

ICE CREAM FILLING. 
1 pound almonds, Sugar to sweeten, 
1 pint thickest sweet cream, Flavor with vanilla. 

Beat the cream until it looks like ice cream, make very sweet, 
and flavor; blanch and chop the almonds, stir into the cream, and 
put very thick between each layer. 


PEACH FILLING. 


Cut peaches in thin slices, prepare cream by whipping, sweet- 
ening and adding flavor of vaniila if desired, put layers of peaches 
between the sheets of cake, pour cream over each layer and over 
the top. This may also be made with ripe strawberries. 


WHIPPED CREAM FILLING, 


Use any recipe for nice layer cake, and put the parts Ba die 
with whipped cream. 


ICING. 69 


ICING. 

Keep the eggs in a very cold place. Break the whites on to 
a platter or large shallow dish. Allow one small cup or one- 
third pound of powdered sugar to the white of anegg. Beat the 
whites thoroughly before adding, gradually, thesugar. The length 
of time required for beating depends on the coldness and freshness 
of the eggs. Some experienced cooks advise putting the sugar di- 
rectly into the whites and beating all together. It is claimed, 
icing so made does not crumbie easily. If a soft icing is desired 
add one-fonrth pound of sugar, or ten teaspoons of sugar and one 
of cornstarch to the white of each egg. Cake can be iced while 
warm ; in the case of fruit cake, it is better to leave it until with- 
in a few hours before wanted, as icing will turn yellow by standing. 
Allow the whites of two eggs for a large cake. Remove the loose 
particles from the cake with a cloth, and dust with dour. Flavor 
icing just before using; if lemon juice is preferred, extra sugar 
will be needed for the additional liquid. To color icing, use either 
cochineal, a red jelly or strawberry syrup for a pink, strong coffee 
for amber, and the strained juice of an orange, in which has been 
soaked the rind, for a delicate yellow. There are fruit syrups and 
powders which give almost any color desired. Powdered or con- 
fectioner’s sugar should always be used except for boiled icing; 
for that the granulated ia better. Remember to beat the eggs en- 
tirely in one direction, that is, from left to right, or right to left; 
do not change the order while beating. It is as important here as 
in cake making. 

Put the cake on a smooth, flat surface, where it can be undis- 
turbed, with a layer of clean white paper under it. Drop a large 
spoon of icing on the center of the cake, and spread smoothly with 
a knife dipped in hot water to prevent sticking. Work as rapidly 
as possible to do it well. When finished set the cake in a cool 
place to harden. It is nice, when the frosting is almost cold, to 
take a knife and mark the cake in slices. Any ornaments, such as 
gum drops, candies, orange flowers or ribbons should be put on 
while the icing is moist. When dry ornament with piping, which 
is a stiff icing squeezed through a paper funnel, and may be tinted 
with colored sugars. 


10 ICING. 


, 
ALMOND ICING. | . 
3 pint powdered sugar, 3 eggs, whites, va 
1g pint sweet almonds, 1 teaspoon lemon or vanilla. 

Blanch the almonds by putting them in boiling water, stripping 
off the skins, and spreading upon a dry cloth until cold; pound a 
few of them at a time in a mortar till well pulverized ; mix care- ) 
fully the whites of the eggs and sugar, add almonds, flavor, and 
dry in a cool oven or in the open air when weather is pleasant. 

BOILED ICING, 
3 eggs, whites, 4 tablespoons hot water, 
1 large cup sugar. 

Boil the sugar and, water briskly for 5 minutes, or until it 
threads when dropped from the end of the spoon. Then, with left 
hand, pour the boiling syrup upon the beaten whites in a small 
stream, while beating hard with right hand. This is an excellent 
frosting. If preferred, add one-half pound sweet almonds blanched | 
and pounded to a paste, or 1 cup of hickory nut meats, chopped 
fine, and it will be perfectly delicious. This amount will frost the 
top of two large cakes, 

BOILED ICING FOR LAYER CAKE. 


a a a OR PO 


— 


4 eggs, whites, ¥% pint boiling water, 
4 cups sugar, 1 teaspoon cream tartar, 


: 
g 
4 


1 teaspoon vanilla. 
Boil the sugar and water till clear as syrup and pour over the 
whites beaten stiff; stir until it is a stiff cream; add cream tartar 
and vanilla. This is nice for filling. 


— 


ee 


BOILED ICING WITHOUT EGGS. 


eee eS 
3 —= 


1g cup milk, 1 teaspoon butter, 
1 cup sugar, 1 teaspoon vanilla. 


Boil all 10 minutes, or till a little thick, and spread on cake. 
BOILED ICING WITH RAISINS. 


1 cup sugar, 4 tablespoons water, 
2¢ cup raisins, stoned, and chopped fine, 1 egg, white. 

Boil the sugar and water till it will thread from the spoon ; pour — 
on to the beaten egg, and work with an egg beater till thick — 
enough to spread on the cake. Take out enough for the toplayer, 
and with the rest mix the raisins ; spread between the layers. _ 


Wee: ) A SM Arie” 
gh a 5 Phe an  ¢ { HOLA SE vy, -¥: 


ICING. : 71 


“ IcING-—3, 
1 lemon, juice, 1 pound powdered sugar, 
4 eggs, whites, 1 teaspoon cornstarch, 


1 teaspoon sifted white gum arabic. 
Beat the whites stiff and add the powdered sugar, then the corn- 


starch, gum arabic, and lemon juice; beat all well together and 
spread on cake. 
LEMON ICING. 
To the juice of 1 lemon, strained, add sugar till it is thick 
enough to spread well. Put on cake and dry in a cool piace for 1 
or 2 hours; another layer can be added if desired. 


SIMPLE ICING. 

Measure out a cup of granulated sugar; add 5 tablespoons of 
water; stir the water and sugar together till the sugar dissolves, 
but do not stir afterward. Let boil till it ropes—that is, till a 
little taken up with a teaspoon forms a continuous string, instead 
of falling in drops like a thin liquid. Have the white of 1 egg 
beaten thoroughly. Let one pour the thick syrup into the white 
of the egg while another beats it. Beat for 2 or 3 minutes till 
thick and creamy. Pour instantly over the cake to be iced, as it 
will harden in a few moments after it is cold. 


TUTTI FRUTTI ICING. 


3 cups sugar, 1g pound almonds, chopped fine, 
1g cup water, ¥% small cup large raisins, 
2 eggs, whites, A little citron sliced thin. 


Boil the sugar and water till the syrup is waxy; pour it over the 
beaten whites, and beat till cool; then add almonds, raisins and 
citron, and spread on the cake. 


WINDOM ICING, 


¥% sheet Russia isinglass, 1 pound pulverized sugar, 
¥% cup boiling water, ¥% cup raisins. 


Dissolve isinglass in water, stir in sugar, then raisins, seeded 
and chopped. Beat well. 
YELLOW ICING. 


1 egg, yolk, 9 heaping teaspoons powdered sugar, 
Vanilla to fla vor. 


fe _ Use the same day as made, for it is nice only when fresh 


\ 4 | A ry 
’ Rete a 


72 ici) dost ‘ae eS | 


eS a A 
COOKIES AND JUMBLES. | : 

In mixing cookies avoid using more flour than necessary to roll. 
out the dough, as it makes them hard. In such a case work in 
a little milk or melted butter. Flour the rolling pin, board and the 
cutter to prevent sticking. See that the dough is rolled out evenly, 
in order that the cookies may bake evenly. Do not crowd them in 
the pan, that they may keep their shape. Let the pan be of sheet 

_ iron, or use a piece of sheet-iron the size of the oven, Turm it 
when the cookies are half baked. The oven should be hot. They 
should bake in 10 minutes unless rolled very thick; jumbles re- 
quire about 15 minutes. 

A nice ‘‘ finishing touch” can be given by sprinkling them with 
granulated sugar and rolling over lightly with the rolling pin, then 
cutting out and pressing a whole raisin in the center of each; or 
when done a very light brown, brush them over while still hot 
with thick syrup of sugar and water, sprinkle with currants and re- 
turn to the oven a moment. 

Graham cookies can be made by using the most valuable recipe, 
substituting graham flour where white fiour is called for, and 
making them’a,little less stiff than usual. Use flour when rolling 


them out. 
ADA’S SUGAR CAKES. 
3 cups sugar, 3 eggs, 
2 cups butter, 1 teaspoon soda, 
Flour sufficient to roll. 
COOKTES. 
1 cup butter, ¥ teaspoon soda, 
2 cups sugar, 2 eggs, 


1 eup water or sweet milk, | Flavor with lemon or vaniila, 
Just enough flour to roll. 


CHEAP COOKIES. 


‘ 1 cup sugar, 1 tablespoon butter, — 
' 4% cup milk, 4 teaspoon soda, 
1 egg, Flavor, 
; Flour to roll. hy 
If desired 1 tablespoon of ginger or cinnamon can be acided to 
this recipe. 


COOKIES. 73: 


CRISP COOKIES. 


1 cup butter, | 2 teaspoons cream of tartar, 


2 cups sugar, 1 teaspoon cinnamon 
3 eggs, 1 teaspoon nutmeg, 
1 teaspoon soda, Flour to roll. 


Spread a little sweet milk over each cookey, sprinkle with sugar 
and bake in a quick oven. 


CRISP COOKTES WITHOUT SODA, . 
1 pound flour, 5 eggs, 
1 pound sugar, ¥% pound butter, 


Flavor with nutmeg or lemon. 
. Beat the butter and*sugar to a cream, add the yolks, well-beaten 
‘whites, floux, and flavofing. Roll thin and bake in a quick oven. 
| EGGLESS COOKIES. 


% 


2 cups sugar, ty 4g teaspoon soda, 

1 cup milk, “i Flavor, 

1 cup butter, Flour to roll. 
FRUIT COOKIES—I. 

1 cups sugar, 1 teaspoon cinnamon, 

1 cup butter, 1 teaspoon allspice, 

1 cup currants, 1 teaspoon cloves, 

1 cup raisins, chopped, 1 teaspoon soda, 

46 nutmeg, grated, Flour to roll thin. 


Bake in a moderately hot oven. 


FRUIT COOKIES—2. 


2 cups sugar, 2 eggs, 

j cup sour cream, 1 teaspoon soda, 

8 cup butter, ' 1 teaspoon cinnamon, 
1g cup raisins, 1 teaspoon cloves, 

4 cup currants, 1 teaspoon allspice, 
¥% cup citron, Flour to mould firm. 


Seed and chop the raisins, chop the citron fine; roll one-fourth 
inch thick, and watch carefully while baking or they will burn. 


PREMIUM GRAHAM COOKIES. 


2 cups sugar, 1 egg, 

1 cup sour milk, 1 teaspoon soda, 

1 cup butter, or lard, Graham flour to make a soft dough. 
Roll thin and bake in a hot oven. . 


74 GINGER BREAD. 


ALUM GINGER BREAD— 


1% pounés butter, Water to dissolve alum, 

4% pound soda, Flour to make stiff, 

1g cup sweet milk, 2 tablespoons ginger, if desired, 

1 teaspoon alum, 1 egg, 

1 galion molasses or strained An equal quantity of sweet 
honey, cream. 


Dissolve the soda in the milk, and the alum in just enough water 
to cover it, use flour to make dough stiff enough to roll out; put 
the molasses in a very large dish, add the soda and butter melted, 
then all the other ingredients; mix in the evening and set in a 
warm place to rise over night; in the morning knead it a long 
time like bread, roll into squares one-half an inch thick, and bake 
in bread pans in an oven heated about right for bread. To make 
it glossy, rub over the top just before putting it into the oven the 
well-beaten egg and sweet cream, stirring cream and egg well to- 
gether. This ginger bread will keep an unlimited time. The 
recipe is complete without ginger, but it may be used. Over 50 
years old, and formerly used for general muster days, 


EXCELLENT GINGER BREAD—l. 


1 cup sugar, 516 cups flour, 

1 sup butter, 6 eggs, 

iscup buttermilk, 2 teaspoons soda, 

2 cups molasses, Ginger and cinnamon to taste, 


EXCELLENT GINGER BREAD—2Z. 


2 eggs, ¥% teaspoon ginger, 

% cup sugar, 1 teaspoon cinnamon, 

2¢ cup N. O. molasses, ¥% teaspoon soda, 

% cup cream, Hot water to dissolve soda, 
% cup sour milk, Flour. 


Stir together the sugar and well-beaten yolks, add the molasses, 
cream and sour milk, and mix thoroughly; add ginger, cinnamon, 
and encugh flour to make as stiff as plain cake; then stir in thor- 
oughly the whites beaten stiff, and the soda dissolved in hot water. 
This is more difficult to make successfully than plain cake. If it 
is too thin, it is liable to fall; and if too stiff it is not so good. 
Bake in 2 deep tins, and serve while warm. 


GINGER SNAPS. 75 


GINGER DROPS, 


¥g cup sugar, 2 eggs, 

14g cup butter, 2 teaspoons soda, 

1 cup molasses, 1 teaspoon ginger, 

1 cup boiling water, 1 teaspoon cinnamon, 
216 cups flour, 1 teaspoon cloves. 


Dissolve the soda in the boiling water, add the eggs, well 
beaten, just before baking. Baked in gem pans, or as common 
ginger bread, and eaten warm with a sauce, they make a nice 


dessert. 
GINGER SNAPS—1. 


8 ounces butter, 2 teaspoons ginger, 

4 ounces sugar, 1 teaspoon cloves, 

6 ounces preserved orange peel, 1 teaspoon soda, 

1 pint molasses, 2 tablespoons boiling water. 


1 pound and 6 ounces flour. 

Dissolve the soda in the water, soften the butter and mix it with 
the sugar and molasses, add the spices, orange peel and soda, beat 
well and stir in the flour; flour the board and roll the paste as 
thin as possible, cut in circles and bake in a very quick oven. 
This quantity makes one hundred and twenty-nine snaps, about 
three inches across. 

GINGER SNAPS—2Z. 


1 egg, . 4g cup boiling water, 
1 cup molasses, 1 tablespoon soda, level, 
1 cup sugar, 1 tablespoon ginger, 


1 cup butter and lard mixed, Flour to mould out rather soft 
Roll thin and bake quickly. 
GINGER SNAPS—9d. 


6 pounds flour, 1 quart molasses, 
14% pounds butter, 4 ounces ginger, 
18% pounds sugar, 1 nutmeg, grated, 


Cinnamon to taste. 
GINGER SNAPS—4. 


2 cups N. O. molasses, 2 teaspoons cinnamon, 
1 cup butter and lard, 2 teaspoons soda, 

1 cup white sugar, 3 tablespoons water, 

1 teaspoon ginger, 2 tablespoons vinegar, 
1 teaspoon allspice, Flour. 


Mix all together except flour and sugar; add flour to make stiff, 
then the sugar, make in a roll, cut off small pieces, flatten them 


76 NUT WAFERS. 


slightly, place in tins 1 inch apart and bake in a moderate oven. 
Wher cold, put in a covered jar, let stand a few days and they are 
ready for use. 

MOLASSES COOKIES. 


2 cups N. O. molasses, 1 teaspoon soda, 
1 cup sugar, 1 tablespoon ginger, 


4g cup butter, 3 eggs, 
4g cup cold water, Flour to roll out. 


Do not roll too thin, bake in a quick oven. 
PEPPER NUTS. 


1 cup citron, chopped fine, 1 teaspoon soda, 
1 teaspoon ground pepper, Hot water to dissolve soda, 
4 eggs, Flour to mould into small balls. 
NUT WAFERS. 
i cup brown sugar, lg teaspoon Salt, 
1 cup nut meats, 2 tablespoons flour, 


3 eggs. 
Beat the eggs thoroughly and add the sugar, salt, flour and nut 


meats, If not stiff enough to drop in a firm mass, add more flour, 
and drop in small quantities on well-buttered paper. Bake about 


5 minutes in a quick oven. 


We s 
" 


ey: 
Ret 
no Lee 


HE ‘‘sweet tooth” of the world has not only created a de- 
mand for candies, but requires them to be made from pure 
materials, and according to scientific methods. The secret of suc- 
cessful candy-making lies in understanding the action of heat 
upon sugar, and the effect of certain things on boiled sugar. A 
sugar boiler’s thermometer is desirable in home work, if candy is 
to be frequently made and in a considerable quantity. The exact 
degrees of heat for producing certain results can then be easily as- 
certained. In order to help all who wish to make candy, the 5 
degrees Fahrenheit used by confectioners will be given, and as far 
as possible, the directions for testing without a thermometer, — 
ist. The Smooth: 215 to 220 degrees F, 
2nd. The Thread: 230 tc 235 degrees F. 
3rd. The Feather: 240 to 245 degrees FE. 
4th. The Ball: 250 to 255 degrees F. 
Sth. The Crack: 310 te 315 degrees F. 

The Smooth degree indicates a thick syrup; dip the stem of a 
clay pipe into the syrup, and if it feels oily to the touch the degree 
is reached, and may be used for crystallizing purposes. The 
Thread is known when the syrup, taken from the pipe by the 
thumb and finger, parts quickly and hangs in small threads. The 
Feather is indicated by the greater tenacity of the thread, so that 
it can be drawn out in long, fine hairs, without breaking, Cream 
for chocolate candies and fruits is taken from sugar at this degree. 
The Ball degree is reached when on drawing the pipe through the 
sugar and dipping it into cold water, the sugar dropping from it 
can be worked like putty. This is used in making cocoanut can- 
dies, icing, and almost any variety of grained candies. The Crack 
must be tested in like manner; the sugar must leave the pipe 
clean, and when dipped in water, and bitten, must break off 
sharply without sticking to the teeth. The soft and hard Crack 


77 


73 CONFECTIONERY. : aes a 


are its first and last degrees. Beyond this point ite sugar gums a uk 
yellow and rapidly crystallizes, and when tested in water shows iy. 
softer, and more brittle. If allowed to boil to 320 deg. ON Be 
reaches a point called Caramel, and must not be allowed to remain As 
longer on the fire. Caramel is used for coloring candies, andmak. 
ing brown sauces and gravies. Sugar boiled to the Crack is used 
for making drops, rocks, tofties, and all clear candies. Sugar 
boiled beyond 250 degrees will grain ina hard lump. Cream of 
tartar prevents this by cutting the grain. Its action makes the 
sugar easily worked while warm, and transparent when cold. One 
quarter ounce or two teaspoons of cream of tartar is sufficient to 
use with eight pounds of sugar. Let the fire be firm and steady, 
before putting on the sugar to boil, so as not to need additional 
fuel; the quicker the boiling is through, the better is the color and 
durability of the sugar. If it should catch at the bottom of the 
pan, lift it off, and shake a few ashes over the fire. Dark sugars 
require longer boiling and are very liable to burn. “Let the heat 
be applied only to the bottom of the pan; otherwise particles may 
be burned on the sides and spoil the whole material. In making 
caramels, the hotter the fire, the lighter the color; and the smaller 
the quantity, the finer the flavor. For a small quantity use a small 
pan in cooking, as there is less danger of burning; it must be 
large enough to allow for the expansion of boiling without the con- 
tents running over the sides, Caramels are a delicate confection, ie 
and require careful attention. Fruit candies are much finer when a 
made from pure fruit juices and not from extracts. All color and — 
flavoring, except chocolate and nuts, is put in after the boil is re- 
moved from the fire. In pouring candy on to the slab or platters, 
never scrape the pan or allow any of the scrapings to fall into the 
material. Avoid stirring or disturbing syrup that is intended for 
clear candies. Grease plates or slab with perfectly fresh, sweet 
butter or the finest olive oil. For boiling sugar use a granite 
saucepan or one made of bright copper. For stirring, a wooden 
spatula is preferable to a silver spoon. Have a large hook placed 
firmly in the wall in a convenient place for pulling candy; also 
keep waxed paper in which to wrap caramels or other candies, 
Two confectioners’ pouring plates, or a marble slab, will be a great 


makes the men Say, “pg like 
seconds, please!” Ps 
NOODLE SOUFFLE Dae 
4 cup butter stir into q 
% cup chopped onion erumbled b 
14 cup flour ed cooked 
1 teaspoon salt whites until 
% teaspoon pepper 
1 tall can evaporated milk | until 
(1-24 cups) into. noodle 1 
cup water thoroughly. 11 
cup water ed shallow 2| 
cup grated Parmesan! (approximate} 
cheese inches). Balg 
eggs, separated moderate ove 
slices bacon, crisply fried 125 minutes 
package (6 oz.) fine nood- | brown. Garnis 
les, cooked according _to|¢con slices an 
package directions if desired. Ma 
14 teaspoon cream of tartar |ings. 
Melt butter in a medium} AL ER, 
size saucepan over low heat. | Grapetrui 
Add onion and cook until trans-| 
parent. Remove from heat: | Tasty In 
blend in flour, salt and pepper| Ever add 1 


smoothly. Gradually add evap-'cup grapefruit 
orated milk, then water, stirring| package of>-or4 
to keep mixture smooth. Cook|sert when you : 
and stir over medium heat until | if you like, y 
thickened. Remove from heat;|some orange an 
stir in Parmesan cheese. Beat|tions after the ge 
egg yolks slightly; Haeige ened ee | 


CONFECTIONERY. 79 

‘ convenience, and improve the nicety of the candy. A pair of 

sharp scissors will be very helpful. The first step in the manufac- 

ture of all boiled candies is the same, and consists of cooking the 

sugar to such a consistency as will enable it to be easily handled, 

and used in any form desired. Unless otherwise indicated, granu- 

_ lated sugar is intended to be used in the accompanying recipes. 

The following is a good foundation recipe for all boiled candies, 
whether cream or clear: 

2 pounds sugar, 1 pint water, 
lg teaspoon cream of tartar. 

Put the sugar and water in a saucepan over a steady fire, and 
stir till well dissolved. If any impurities rise after passing 
through the first boil, skim at once, as great cleanliness is neces- 
sary to nice candy. Stirno more. Boiling afew minutes reduces 
the mixture to a perfect solution, which is called simple syrup and 
can be used for crystallizing fruits. To make rock candy, boil the 
syrup until it hangs in soft threads; if allowed to cool then, erys- 
tallization will take place on the sides of the pan. If, instead, the 
boiling is continued until the syrup on being tested in cold water, 
stretches out in a long fine thread, or can be worked with the fin- 

gers, cream candies or creain can be made; it must be quickly re- 
‘moved from the fire and either poured on a slab or set away in the 
saucepan to cool rapidly. When cool enough to bear the heat 
with the hand, work it with the spatula as fast as possible, until it 
becomes white, stiff, smooth, and shining. If taffy or clear candy 
is desired, add cream of tartar at the Feather point and continue 
boiling to the Crack degree. The greatest skill is required to 
bring the sugar to this point without allowing it to reach the cara- 
mel state. If the sugar, on testing in cold water, becomes brittle 
and snaps when bitten, itis done; add the desired flavor, and pour 
out the boil on a well-oiled pan or slab, and when nearly coid mark 
in three-quarter inch squares with a knife, or a regular caramel 
cutter. If instead of a clear, a white candy is desired, when the 
mass is cooled sufficiently to handle, throw it over the hook, pull 
out, throw over again and again, taking afresh hold each time and 
letting the sugar slide into the bulk eacii time a fresh hold is 
taken. The sugar should be white and porous when done, and of 


80 | CONFECTIONERY. 


a satiny appearance. The fine color and nice appearance depend 
upon the rapidity of the operation. If the sugar sticks, dust the 
palms of the hands with a little flour. ‘‘ Practice makes perfect’’ | 
in this art. If the mass becomes cool and stiff, hold it near the 
fire until softened sufficiently to continue working. The bulk of © 


-.. candy is increased by working, though it weighs no more than the 


clear varieties. 

For clear stick candy, pour the mass, after coloring and flavoring, 
into square tins to a sufficient dépth for the thickness of the stick. 
When cool enough to retam. its shape, cut with a spatula, or a 
chopping knife, marking as desired. When cold a light stroke 
will separate it at the lines. For round sticks, roll the mass into 
a cylindrical form, draw down, pull out, and.cut off at the desired 
length. 

To make drops, give the mass an oval shape, draw out, and cut 
off with a quick blow by a sharp knife, as fast as possible; or 
pour the candy while warm, drop by drop, on greased tins. For 
white sticks, or drops, color the mass before cooking, but work the 
flavor into it when pulling, as it must go through that process be- 
fore cutting into the desired shapes. All pulled or worked can- 
dies are flavored during that operation. Butter is used in making 
ice-cream, milk or cream in caramels, and brown sugar in many 
nut candies. If confectioners’ sugar is called for, buy the best, 
for though mixed with a little starch, because of its adhesive qual- 
ity, it is not harmful, but the inferior grades are badly adulterated. 
Gum arabic is used in making marshmallow and other varieties of 
paste, also in gum drops. 

To candy nuts: first prepare and warm them, that they may be 
ready for the boiling sugar. Boil cream of tartar in the sugar, 
and take off a little under the Crack; drop in the nuts, a few ata 
time, take out and lay on a cold plate till set. It is necessary to 
work rapidly. If a darker shade is desired, let the sugar pass the 
crack and begin to turn yellow. Work must be very rapid after 
this point. 

To candy fruits: take sugar prepared as for nuts, and use 
oranges, grapes, cherries, or any fruit from which the juice does 
not run too freely. Great care must be used in preparing them, 


CONFECTIONERY. 84 


and discard any fruit aavine the least break. Peel and quarter 
oranges, and let dry a few hours, so as to take out the seeds with- 
out starting the juice. Dip into the candy, and lay on an oiled 
plate. Break grapes into bunches of two or three, dip, and when 
wel! coated with the sugar, hang on a line, or treat as oranges. 
Cherries are prepared in a similar manner to grapes. 

- Though the preference is given to the boiled sugar for creams be- 
cause of its finer quality and durability, full directions will be 
found for the uncooked creams. Many prefer this method as it is 
more rapid and easier than the boiling process. The basis of all 
uncooked candies is a cream made of confectioners’ sugar. To the 
whites of two or more eggs, add exactly an equal quantity of 
water, and stir in slowly enough sugar to make a firm, soft paste, 
easily moulded by the fingers. Flavor to taste, mould into balls, 
lozenges, squares, or any forms wished, and lay upon waxed paper 
to dry. Part of the cream can be put aside for use with figs, 
dates, or nuts; another part can be flavcred with fruit juices; 
some can he used with jellies, and melted chocolate will make the 
balls into nice chocolate creams. These are but few of the uses 
to which it can be put, and an ingenious worker can manufacture | 
all the varieties desired. Flavoring extracts must be used in very 
small quantities. Cocoanut, if from the nut, should be prepared 
the day before using. Small quantities are more easily handled, 
and 2 second or third cream can be quickly made. 


COLORING. 

For candies and other articles of food only harmless vegetable 
colors should be used. These can be obtained in paste form from 
many bakers and confectioners. 

CARAMEL. 

Put four ounces of sugar into an old iron or tin pan, which 
must be perfectly clean. Have the fire of good heat and stir the 
sugar with a smooth stick until it changes from a light to a very 
dark brown, and boils up vigorously. Draw to one side of the 
stove, stirring constantly lest it boil over. Add little by little 1 
cup of hot water, boil slowly 4 minutes and strain. This will bea 
syrup and if diluted should give a clear brown color. When cold, 


82 CONFECTIONERY. 


bottle for use. It will keep any length of time. Used to color 
candies, broths, sauces, etc. 
| GREEN. 

Spinach green is perfectly harmless. Take a few leaves, wash 
thoroughly, drain off the water, pound in a mortar, and add a little 
salt to a cup of the juice; put in a saucepan over the fire and stir 
till it curdies, Drain on a hair sieve. Press what remains on the 
sieve through it and mix with half the quantity of powdered sugar. 
Put away in a cold place, 

RED. 
20 grains cochineal, 15 grains cream of tartar, 
20 grains alum, 1 gill soft water. 

Mix the ingredients and boil in an earthen dish slowly 30 min- 

utes. Strain through muslin, or filter, and cork tightly. 
YELLOW. 

Put a little saffron into an earthen dish with a little boiling 
water; let it stand on the back of the stove several hours; when 
ready, strain, add sugar to make a syrup, and bottle when cold. 

Cream color is obtained by using a very slight quantity of saf- 
fron. Brown sugars give a yellowish tint to candies in which they 
are used, 

Fruit juices make a nice coloring for icings and confectionery. 

TO CLARIFY SYRUP. 

Put the white of an egg into any muddy liquid or syrup, and on 
boiling, the impurities either rise to the surface or sink to the bot- 
tom. 


RECIPES FOR CONFECTIONERY. 


BURNT ALMONDS. 
24¢ pounds sugar, 1% pounds almonds, 
1 pint water. 

Remove the shells but not the skins from the almonds and warm 
slightly before using. Boil the sugar to the bali degree, and stir 
in the almonds with a wooden spoon. Stir so as to keep the al- 
monds from sticking and detach the sugar from the bottom and 
sides of the pan. Coat thoroughly with sugar, turning them over 
and over. When a crackling sound is heard, remove the pan from 
the fire, and stir till the sugar appears like coarse sand. Turn out 


CONFECTIONERY. 83 


the contents of the pan on a wire sieve, and cover with paper for 
5 minutes, Then pick out the almonds, and return the sugar to 
the saucepan with only sufficient water to dissolve it. Repeat the 
first process and give almonds a second coating, being careful to 
keep them separated. If this should be repeated 3 or 4 times 
the almonds will have a thicker coating. In order to make them 
crinkly, boil 24 pounds of sugar to the crack; put the almonds 
into a pan and pour over them this syrup in two eoats, stirring 
each time. Burnt almonds are often colored red. 


CREAM ALMONDS. 


Roast almonds till the meat is brown; take cream made as for 
chocolate creams; roll out in a sheet and cut into pieces 1 inch 
square by one-fourth inch thick; wrap the almond smoothly in this 
cream. Put in a warm place to harden, and finish by crystallizing 
in syrup, or, while moist roll in granulated sugar. 

GRILLED ALMONDS. 
1 cup blanched almonds, 1 cup sugar, 
1 cup water. 

Dry the almonds thoroughly. Cook the sugar and water till it 
flies in long threads from the spoon; throw in the almonds, cook 
them in the syrup, stirring occasionally. As soon as they begin 
to turn a pale yellow brown take immediately from the fire, or they 
will lose their flavor; stir until the syrup has turned to sugar, ana 
crystallizes around the nuts. This is a very nice French recipe, 

SALTED ALMONDS. 
1 cup blanched almonds, 1 heaping teaspoon salt, 
1 teaspoon sweet butter or oil. 

Dry the almonds thoroughly, put them in a bowl, and stir in the 
butter, melted, coating each one; mix thoroughly with the salt, 
lay on a tin plate, and place in a moderately hot oven. Shake and 
turn the pan occasionally. Take out when golden brown, pick 
out the almonds and throw away the-loose salt. Almonds pre- 
pared this way are delicious. 

POP-CORN BALLS. 

Boil N. O. molasses, any quantity desired, to the soft ball; 
have ready freshly parched corn and put the perfect kernels into a 
large tin pan; pour over a little of the boiled molasses, Mix thor- 


84 CONFECTIONERY. 


oughly with forks or spoons, adding more candy as it is needed. 
The balls can be made of equal size by filling tightly a pint meas- 
ure; then empty and squeeze the corn into a firm ball with the 
hands. Set aside to harden when finished. 
CREAM BONBONS. 
1 pound sugar, 1 cup water, 
Flavoring. 

Boil without stirring, after the sugar is dissolved, to a point be- 
tween the feather, and the soft ball. Remove from the fire, let 
cool slightly, add flavoring, and rub to a cream against the sides 
of the pan with a wooden spoon. Roll small pieces of this cream 
into round or oval balls, and drop into powdered sugar before set- 
ting away to harden. 

CANDY OF ANY FLAVOR. 
344 pounds refined sugar, 14¢ pints water, 
1 teaspoon cream of tartar. 

Mix in a vessel large enough to hold the candy when expanded 
by the heat; boil over a brisk fire, taking care that it does not 
burn. The heat should be applied at bottom and not at the sides, 
After boiling 15 minutes, remove a small portion of the melted 
sugar with a spoon, and cool by dropping in cold water. Take a 
portion between thumb and finger, and if it forms a thread as it 
separates, the process is nearly done, and great care must be used 
to control the heat so that the boiling may be kept up without 
burning. Test frequently by dropping a bit into cold water; if it 
becomes hard and brittle, snapping apart when bent, it is done and 
must be removed at once, and the flavoring stirred in. Then pour 
into shallow earthen dishes, thoroughly but lightly greased, and 
cool until it ean be handled; pull, roll into sticks or make into any 
desired shape. Or, omit the cream of tartar, and when the sugar 
ean be worked like putty on being tried in the water, take from the 
fire, cool slightly, flavor, and stir to a soft but firm white cream. 
This can be made into bonbons, and chocolate or fruit creams. 

CHOCOLATE ICE-CREAM CANDY. 
21g pounds sugar, 1 pint water, 
+g pound butter, 3g teaspoon cream of tartar, 


¥ pound chocolate. 
Boil all the ingredients except the butter 10 minutes; add but- 


CONFECTIONERY. 85 


ter; the mass will begin to froth and will occupy double the pre. 
vious space; boil to a soft crack, and pour on a well-greased plate 
or slab; knead into it the powdered chocolate. When cool 
enough throw over the hook and pull, flavoring with vanilla while 
working. 

EVERTON ICE-CREAM CANDY. 


1 lemon, 114¢ pounds sugar, 
2 ounces butter, ilg teacups water. 


Squeeze the juice of lemon wto a cup; boil the sugar, butter 
and water together with one-half the rind of the lemon, and when 
done, which may be known by its becoming quite crisp when 
dropped in cold water, set aside till the boiling has ceased; stir in 
the juice of the lemon; butter a dish and pour on about 1 inch 
thick. When cool, take out peel and pull till white. Draw outin 
sticks and check every 4 inches with a knife. The fire must be 
quick and the candy stirred all the time. 


ICE-CREAM CANDY. 


2 cups sugar, 1 tablespoon vinegar, 
1 cup water, 1 teaspoon cream of tartar, 
Flavoring, Butter, size of a nutmeg. 


This must not be stirred while cooking. Boil about 25 minutes 
or until it hardens when dropped in cold water. Work as soon as 
possible after taking from the fire. Flavor while pulling. 

HOARHOUND CANDY. 


2 ounces dried hoarhound, 3 pints water, 
Granulated sugar, Lemon juice. 


The proper method is first to make a decoction of the hoarhound. 
Boil 20 minutes, then strain and press off the liquid through a 
hair sieve, To each pint of this take 2 pounds sugar; place upon 
the fire and stir till the sugar is dissolved; when it boils add the 
juice of half a good-sized lemon. Boil to the hard crack, being 
careful to keep the sides of the pan perfectly free from the minute 
crystals deposited there by the steam from the boiling sugar; this 
can easily be done by washing them occasionally with a wet 
sponge or cloth. As the sugar comes to the hard crack, pour it 
upon a cold, greased marble slab, and when cool enough turn in the 
edges and cut the batch into suitable bars or squares. 


THACHER in a well-known cooking school gives as her 
opinion that every housekeeper should be able to make a 
different dessert for each day in the year. While a knowledge of 
three hundred and sixty-five recipes for making desserts may not 
be quite as important as she seeme to think, there 1s no doubt that 
the majority of our cooks do not give that branch of their work 
the attention it deserves, and so great care has been taken to make 
this department very complete. 


CREAMS AND CUSTARDS. 


Very few people know how great a variety of desserts may 
be made from a simple combination of custard. The great se 
eret in a baked, boiled or steamed custard is slow cooking. To 
attain this it is essential that the custard should be cooked in a 
dish set in boiling water, which completely obviates all danger of 
burning. The rule for custard is exceedingly simple and need not 
be varied for baked or boiled custard, 

1 quart fresh milk, 6 tablespoons sugar. 
Yolks of 6 eggs, 1 saltspoon salt, 
Flavoring. 

All the ingredients must be of the best and freshest quality. 
The whites of the eggs can be added to the custard, but as they 
do not enrich it and are of no especial value in it, it is more eco- 
nomical to use them as a meringue or in white or delicate cakes. 
The process of making a custard is very simple, yet it is com- 
mon to see this dish put on the table wheyed or spoiled, because 
of a failure to attend to the especial minutiz in making it, The 
milk should be new and broughé to the boiling point. The yolks 
of the eggs should be beaten with the sugar and salt, and the 
boiling milk poured gradually over them and beaten into them, 
and it should then be strained. A flavor of nutmeg may be added, 


86 | 


DESSERTS. 87 


or a stick of cinnamon, a portion of vanilla bean, or a little of the 
chipped yellow outer peel of a lemon may be boiled with the milk. 
For baking, pour the custard into earthen cups, set in a pan of hot 
water, and bake in a moderately hot oven; for steaming, cook fif- 
teen minutes over boiling water; or make into a boiled custard by 
stirring the custard in a double boiler till it thickens. This will take 
five or six minutes. ‘he custard should be continually beaten all 
the time that it is cooking and until it has cooled. These custards 
may be made more ornamental by adding a meringue and brown- 


ing it lightly in the oven afterward. This is no addition, except _ 


to a lemon custard, which 1s nice served with a meringue flavored 
with lemon juice. Almost any fruit jelly or fine marmalade, or 
any fresh fruit, is nice served with custard. 

The number of delicious desserts that may be made with a 
foundation of cream is almost innumerable. There is something 
particularly nice in whipped cream served with any kind of sweet 
fruit. Preserves of all kinds are excellent with whipped cream, 
yet it is comparatively rare to see them served in this way. Char- 
lotte Russe becomes the simplest of deserts when once the art of 
beating cream is acquired. ‘This can be done with an ordinary 
egg whip, or a Dover egg-beater, but most persons can succeed 
better with a cream churn, which should be a cylinder at least three 
and one-half inches across, and about ten inches long. Cream can 
be rapidly beaten in such a churn. As the froth rises skim off or 
a sieve, and place over a pantodrip. There is always some crear 
in a quart that will not froth, and this will drain into the pan and 
should be used for coffee or some other purpose. It is not neces- 
sary to beat cream to a froth in making ice cream, or in making 
desserts in which cream is used, An iced or cold rice pudding 
made with a mixture of whipped cream and boiled rice properly 
flavored is one of the best desserts made. 

Creams and custards should always be beaten in stone or 
earthen ware to ensure their essential lightness, When gelatine is 
used in creams, soak it for an hour in a little cold water or milk, 
set in a warm place; it is convenient to place the bowl in the top 
of the boiling teakettle, and when dissolved, pour into the hot cus- 
tard just after removing from the stove. | 


88 DESSERTS. 


The ‘‘zest’”’ used in flavoring is the name given to sugar satur- 
ated with the oil of lemon or orange peel, obtained by rubbing the 
rind with lumps of sugar. 

ARROWROOT BLANCMANGE. 


1 quart milk, 21¢ tablespoons arrowroot, 
1 tablespoon sugar, 1 tablespoon rose-water, 


Salt to taste. 

Dissolve the arrowroot in 1 gill of milk, and heat the remainder, 
when it boils add the arrowroot, stir in well and cook a few mo- 
ments before adding the sugar, rose-water and salt. Pour into 
moulds and set in a cool place. 


CHOCOLATE BLANCMANGE. 


3 eggs, 5 tablespoons grated choco.ate, 
8% cup sugar, 1 quart milk, 
3% ounce gelatine, 1 teaspoon vanilla. 


Soak the gelatine in 1 cup of the milk, and bring the remainder 
toa boil. Beat yolks of the eggs and sugar thoroughly and add 
first the gelatine, then the chocolate dissolved in a-little of the 
boiling milk and stir all together rapidly. Pour the hot milk over 
the mixture, beat well and strain. Cook as for boiled custard, 
stirring constantly. Wher partly cool, add vanilla and the beaten 
whites. Pour into wet moutds and set on ice. To be eaten with 
plain or whipped cream. 

CORNSTARCH BLANCMANGE. 


1 quart milk, Salt to taste, 
4 tablespoons cornstarch, Cinnamon to taste, 
4 tablespoons sugar, Jelly. 


Seald the milk and add the sugar, salt, cinnamon, and the corn- 
starch moistened with coid milk; boil 4 minutes, stirring all the 
while. Rinse in cold water as many cups as desired, and nearly 
fill with blancmange. Let them stand until cold, turn upside 
down on saucers or little pudding dishes, and on top of each place 
one-half teaspoon of bright red jelly, pour around them sweetened 
cream, flavored with lemon extract. 

IRISH MOSS BLANCMANGE, 


a quarts milk, Sugar, 
1 small kandfuJ Irish moss, : Cream, 


Wash the moss, soak 15 minutes in lukewarm water, shake dry, 


DESSERTS. 89 


and put into a custard kettle with the milk; stir occasionally and 
cook slowly till it will jell slightly when dropped on a cold plate. 
Strain through a sieve, sweeten to taste. Pour into a mould 
which has been rinsed with cold water, and set in a cool place for 
several hours. Hat with sugar and cream, and a little tart jelly. 


CHARLOTTE RUSSE—1. 


4g box gelatine, 3 eggs, 
¥% pint milk, 2 dozen lady fingers, 
3 pints cream, Lemon or vanilla to taste, 


¥% pound powdered sugar, Jelly if desired. 

Split the lady fingers, or substitute slices of sponge cake, and 
line a mould. Dissolve the gelatine inthe milk. Whip the cream 
to a froth, and set on ice; beat the yolks of eggs, mix with the 
sugar and add the well-beaten whites; strain the gelatine upon 
these, stirring quickly ; add the cream, flavor and fill the mould. 
Let stand upon ice 2 hours and serve with whipped cream. The 
bottom of the mould may be lined with jelly. 


CHARLOTTE RUSSE—2. 


4 eggs, whites, 1% caps powdered sugar, 
1 ounce gelatine, 1 piut thick sweet cream, 
2 gills boiling milk, Rose-water or vanilla, 


Sponge cake. 

Dissolve the gelatine in the boiling milk, beat the whites stiff, 
whip cream to a froth and line a large mould with thick slices of 
sponge cake; mix gelatine, sugar, cream and flavoring together, 
add lightly the frothed whites, pour into the mould and set away 
on ice till required for use. This is an easy and excellent mode of 
making this most delicate dessert. 


CHARLOTTE RUSSE—3. 


14g pound powdered sugar, 2 eggs, whites, 
1 pint rich cream, 4g teaspoon almond, 
Sponge cake, or lady fingers. 

Sweeten and flavor the cream before whipping, add the stiff 
whites and beat all thoroughly together; pour into a mould lined 
with thin slices of sponge cake, or lady fingers, and set in a cool 
place till firm. 


90 DESSERTS. 


APPLE CREAM. 


1 pound cooking apples, 1 ounce gelatine, 

1 pound sugar, 1 lemon, 

4g pint cream, Little boiling water, 
Cochineal. 


Peel, quarter and core the apples, put into a stewpan with sugar 
and the rind and juice of 1 lemon; set on the stove and let simmer 
_ gently. When the apples are quite soft, pass through a sieve into 
a bowl, put on ice till cold. Whisk the cream to a firm froth; add 
gelatine melted in the water, and the apple pulp. If desired, color 
a little of the mixture with the cochineal, pour it in a mould and 
set onice. When firm, add the white portion. Serve when cold. 


CHOCOLATE BAVARIAN CREAM. 


14g box gelatine, 144% cups sugar, 

2g cup cold water, 1 pint cream, 

4¢ cup boiling water, 4 tablespoons grated chocolate, 
Vanilla. 


Whip the cream to a froth and keep cool; dissolve the chocolate 
in a little boiling water; soak the gelatine in the cold water 1 
hour, add the boiling water, sugar, and vanilla; set on the stove 
to thicken, stir in the chocolate, remove from the stove, let cool, 
and beat in the whipped cream. Pour into a mould to stiffen. 


BOHEMIAN CREAMS. 


1 quart cream, 4 eggs, yolks, 
1 ounce gelatine, 2 tablespoons sugar, 
1 vanilla bean, or extract of vanilla. 


Dissolve the gelatine in water, whip one-half the cream to a stiff 
froth; boil the other half with the sugar and a vanilla bean, or va- 
nilla extract may be added after it is removed from the fire. Add 
the gelatine, and when cooled a little stir in the well-beaten yolks. 
As soon as it begins to thicken, stir steadily until smooth, when 
add the whipped cream, beating tet Mould and set on ice 
until ready to serve, ua 1 Me 

To flavor with strawberries, per 2 a berries through a 
colander, sweeten to taste, add the dissolve | gelatine, set on ice; 
when it thickens stir until smooth, add the whipped cream as 
above, and mould. 


To flavor with peach, bou 18 choice peaches, sweeten and strain 


wo 


DESSERTS. 91 


through a colander, add the dissolved gelatine, a teacup of cream, 
and set on ice; when it thickens stir until smooth, add the whipped 
cream, and mould. 

To flavor with pineapple, grate fine, boil with half a pound of 
pulverized sugar, strain through a colander, adding the dissolved 
gelatine, set on ice, and when it thickens stir until smooth; add 
the whipped cream, and mould. Canned pineapples may be used 
instead of fresh. In all these never add whipped creséw until the 
mass is cool and begins to thicken. 

BUTTERCUP CREAM. 
2 cups cold milk, 2 tablespoons sugar, 
2 eggs, 1 tablespoon lemon, 
¥ cup crystal gelatine. 

Dissolve the gelatine in the milk; heat, and whea anilix> nour 
slowly over the beaten yolks and sugar. Seat the whites 2tic, 
flavor and whip into the custard, and pcar into a mould. Serve 
with jelly. 

COFFEFR CREAM. 
1144 cups cream, 1g cup water, 
1 cup strong, hot coffee, 14g cup sugar, 
& ounce gelatine. 

soak the gelatine in the water till dissolved, pour it into the 
coffee, add the sugar, cool, strain and stir in the cream, which may 
be whipped or plain. Fill the moulds, and set in an ice box ov 


cold place over night. 
HAMBURG CREAM. 


1 cup sugar, 8 eggs, 
2 lemons, juice and grated rind. 

Stir together the rind and juice of the lemons and sugar, add 
the well-beaten yolks of the eggs; put ail in a tin pail, set in a pot 
of boiling water, stir for 3 minutes, take from the fire, add the 
well-beaten whites of the eggs, and serve, when cold, in custard- 


glasses. , 
ITALIAN CREAM. 
¥ box gelatine, .. 8 eggs, 
114 cups sugar, 24% pints milk 
Flavor to taste. 
soak the gelatine one-half hour in one-fourth pint cold milk, put 


the remainder on to boil, and when boiling stir in yolks of the 


92, DESSERTS. 


eggs well beaten, the sugar and gelatine; when custard begins to — 
thicken, take off and pour into a deep dish in which the whites 
have been beaten to a stiff froth; mix well together and flavor to 
taste; put in moulds, and allow 4 hours to cool. This cream is 
much more easily made in winter than in summer. 


ORANGE CREAM. 


¥y pint cream, 1 lemon, 
3 tablespoons sugar, 3 tablespoons gelatine, 
3 oranges, 1g pint water. 


Squeeze the juice from the lemon and oranges, letting the rind 
of 1 orange soak in the juice of the oranges 1 hour; boil the gela- 
tine in water and cool; whip the cream to a froth, stir all together, 
pour into a mould and set on ice to cool. 


RICE CREAM. 
1 quart sugar, % cup raw rice, 
2 quarts whipped cream, % box gelatine, 


¥% teaspoon Salt. 


Boil the rice in an abundance of water; when it has boiled 10 
mi utes pour off the water, add 1 pint of milk, put it in a double 
boiler, and cook for three-quarters of an hour with a little of the 
yellow rind of a lemon to give flavor; when done, remove the 
lemon peel, add the gelatine, which should have soaked 1 hour in 
half a cup of cold water; add also the sugar and salt. Put in a 
pan of cold water and salt, and stir it till it is thoroughly chilled. 
Then beat in the whipped cream. The rice must be added lightly 
to the cream so as not to break down the froth. © Pour into little 
cups or one large mould and set it away on the ice until it has 
hardened. It should be firmer than jelly. It is delicious served 
with strawberries and whipped cream, or a golden orange jelly and 
whipped cream. This is an especially ornamental dessert served 
in a large mould on a low glass platter, with strawberries or jelly 
and whipped cream wreathed around it, or if preferred, make a 
sauce with a cup of mashed strawberries, strained into a quart of 
whipped cream and properly sweetened. Let the white mould 
rise from the center of this sauce. 


DESSERTS. 93 


ROCK CREAM. 


1 cup rice, Jelly, 

2 tablespoons sugar, 5 eggs, whites, 

1 saltspoon salt, 3 tablespoons powdered sugar, 
Milk, 1 tablespoon rich cream, 


Flavor to taste. 

Boil the rice in a custard kettle, in sweet milk, until soft, add 
sugar and salt; pour into a dish and place on it lumps of jelly; 
beat the whites of the eggs and powdered sugar to a stiff froth, 
flavor, adding cream, and drop the mixture on the rice. 

SPANISH CREAM. 

1 quart milk, 4 eggs, 

ig box gelatine, 1 cup sugar, 
Vanilla to flavor. 

Soak gelatine in the milk for 30 minutes, heat, beat yolks and 
sugar together and add to the boiling milk, stir and cook until it 
thickens; take from the fire, add the whites beaten very light, 
stirring them in thoroughly, flavor and put in a mould to cool. 
Or, a meringue may be made of the beaten whites, the juice of 1 
lemon, and one-half cup of sugar; pour over cream and brown 
slightly in the oven. 

VELVET CREAM. 


¥% box gelatine, % cup powdered sugar, 
lg cup cold water, 2 cups cream, 
¥% cup boiling water, Flavor with vanilla or bitter almonds. 


Soak the gelatine in cold water, add the boiling water, stir till 
clear, and let cool. Have the cream very cold, add sugar and 
beat to a stiff froth; whip it into the gelatine, flavor, put in wet 
moulds and set on ice. 

WHIPPED CREAM. 


To whip cream successfully, use good rich cream. Set it on 
ice several hours before using. Sweeten and flavor to taste, putin a 
large bowl and beat with an egg-beater; as the froth rises remove 
to a second bowl, or if desired to be very stiff, place on a sieve 
and return all that passes through to the bowl to be beaten again. 
When the cream is not very thick, or it is difficult to whip, add to 
it and beat with it the white of 1 egg, or soak one-fourth ounce of 
gelatine for 1 hour in one-half cup cold milk, then set the cup of 


94 DESSERTS. 


gelatine and milk into boiling water over a fire, and stir till dis 
solved; cool, and whip into the cream. Set it on ice or in a very 
cold place. It may be served in various ways. Baked applies, 
and fresh or preserved berries are delicious with it. Jelly-glasses. 
one-third full of jelly and filled up with cream, make a very whole- 
some and delicious dessert. 

APPLE CUSTARD—1. 


1 pint apples, 4 eggs, 
1 pint milk, 1 teaspoon butter 
1g cup sugar, Flavor if desired. 


Stew tart apples and put through a sieve, mix in the proportions 
given and bake 20 minutes. | 
APPLE CUSTARD—2, 
8 or 10 large apples, & eggs, 
1 quart milk, Sugar, 
Flavor to taste. 

Pare and core the apples and put in a deep dish; fill the centers 
with sugar, add a very little water, and bake till done. Make 
custard with the eggs, milk, 4 tablespoons sugar, and a little cin- 
namon or nutmeg; pour over the apples while hot and bake till 
the custard is done. Serve cold. 

ALMOND CUSTARD. 
1 quart milk, 6 eggs, weil beaten, 
2 cups sugar, 1 tablespoon lemon extract, 
¥ pound almonds, blanched and pounded. 

Mix these ingredients together and bring to a boil, take from 
the fire and stir titl lukewarm; put into cups or a mould to cool. 
If desired, cover with the whites of 4 or 5 eggs, well beaten, just 
before serving. 

BAKED CUSTARD—1. 
1 quart milk, 5 tablespoons sugar, 
4 eggs, Flavor to taste. 

Beat the sugar and eggs together, scald the milk and pour over 
the other ingredients, stir together well and pour into china cups. 
Set the cups in a pan of hot water, grate a little nutmeg upon each, 
or flavor with lemon or vanilla, and bake till firm. Hat cold from 
the cups. Or, add a little more sugar, pour the custard into a 
basin or pudding dish, set the dish into a dripping-pan of hot 
water and bake in a moderate oven. ‘Try with a siraw; if milky 


DESSERTS. 95 


it is not done, It should quiver like jelly when sufficiently 
cooked. 


BAKED CUSTARD—2. 
1 quart milk, 3 eggs, 


1 cup sugar, Nutmeg. 
Heat the milk, beat the eggs very light, add the sugar and nut- 
meg, stir all into the milk when boiling hot, strain and bake. 
BANANA OUSTARD. 


1 quart milk, 4 tablespoons sugar, cig 
2 eggs, | i tablespoon cornstarch, heaping, 
3 bananas. 


When the custard is cool pour it over the fruit sliced thin. 
CHEAP CUSTARD. 
1 pint milk, 4 tablespoons sugar, 


2 eggs, 2 tablespoons flour, 
Flavor with lemon or vanilla. 


Put the milk into a double kettle, let it come to a boil, beat the | 
eggs and sugar, stir into the milk, wet the flour in cold milk, see 
that there are no lumps in it, then stir into the milk and cook 3 or 
4 minutes. Flavor when cool. 

COFFEE CUSTARD. 
4 eggs, 1 cup cold coffee, 


¥¢ pint milk, Sugar to taste. 
“ook as for boiled custard. | \ 


CORNSTARCH CUSTARD. 


1 quart milk, 4 tablespoons sugar, 
2 eggs, f Butter size of a hickory nut, 
2 tablespoons cornstarch, 1 teaspoon salt, 

Flavor. 


Wet the starch in a little of the milk, heat the remainder to near 
boiling, in a pail set in boiling water. The proper heat will be in- 
dicated by a froth or film rising to the top; add the starch till it 
thickens, stirring constantly, then the eggs, well beaten with the 
sugar; butter and salt; cook, stir briskly, take off and beat well 
and flavor. Served with grated cocoanut it is very nice. 

HOMINY CUSTARD. 


3 tablespoons hominy, Sugar, 
Salt, Flavoring, 
Milk, Jam or stewed fruit. 


To 1 pint of milk add hominy and salt; boil gently until it 


* 


96 DESSERTS. 


thickens, then add more milk, cook until sufficiently thick; add 
sugar, and flavor to taste. Pour into a mould and serve cold 
with jam or stewed fruit. 
ORANGE CUSTARD. 
4 oranges, 2 cup sugar, 
4 eggs, Powdered sugar, 
1 quart milk, 

Peel and slice the oranges into an earthen dish. Sift fine sugar 
over each layer. Make a custard, using 2 whole eggs and the 
yolks of 2 moré, well beaten, milk and the sugar. Flavor with 
vanilla; steam until done and pour over the oranges. Beat the 
whites of 2 eggs and sweeten with fine sugar, pour over the cus- 
tard when cool and set in the oven 5 minutes, A little orange 
juice in the frosting improves it. If desired, leave out 1 egg and 
add 1 tablespoon cornstarch. 

RICE CUSTARD. 


4g cup rice, 4 tablespoons sugar, 
1 quart milk, 4 tablespoons powdered sugar, 
4 eggs, 1 teaspoon vanilla, 


Pinch of salt. 

Put the rice in the milk and add salt; steam until soft; just 
before taking from the fire add the yolks of eggs beaten with the 
sugar, and mix thoroughly; flavor; do not cook it any more. 
Pour into pudding dish and cover with the whites, beaten stiff 
with the powdered sugar; brown slightly in the oven, and serve 
cold with tart jelly. 

SNOW CUSTARD. 


2 cups sugar, 14g pints milk, 
1% box gelatine, 1 lemon, juice, 
1 cup cold water, 3 eggs, 

1 pint boiling water, Vanilla. 


Soak the gelatine 1 hour in the cold water, add the boiling water, 
stir until thoroughly dissolved, add two-thirds of the sugar, and 
the lemon juice; beat the whites of the eggs to a stiff froth, and 
when the gelatine is quite cold, whip it into the whites, a spoonful 
ata time. Whip steadily and evenly, and when all is stiff, pour 
in a mould, or in 1 dozen egg glasses previously wet with cold 
water; set in a cold place. In 4 or 5 hours turn into a glass 
dish. Make a custard of the milk, yolks of eggs, the remaindet 


DESSERTS. 97 


of the sugar, flavor with vanilla, and when the meringue or snow- » 
balls are turned out of the mould, pour this around the base. If 
desired, omit the beaten whites, and pour the jelly into the mould, 
Serve with the custard, or a whipped cream, or the whites, well 
beaten, and sweetened with 3 tablespoons powdered sugar. 


STEAMED CUSTARD. 
5 eggs, 1 quart milk, 
2g cup sugar, Vanilla or lemon. 

Put the milk over the fire in a double kettle; when boiling, add 
the sugar and the eggs, well beaten. When it begins to thicken, 
remove from the fire, cool and flavor. Pour into custard cups and 
place in a steamer over boiling water. Steam until tu’ck and 
firm; cool and grate nutmeg over the top of each, if desired. 


STEAMED CUSTARD. 
Custard. 
6 eggs, yolks, 1 cup sugar, 
3 cups milk, % cup grated cocoanut, 
Pinch of salt. 
Steam and frost. 
Frosting for Custard. 
6 eggs, whites, Sugar, 
| Cocoanut. 

To the beaten whites add sufficient sugar and cocoanut to 

stiffen. 
GOOSEBERRY FOOL. 
Gooseberries, | Cream, 
Sugar, Gelatine, 
Milk to dissolve gelatine. 

Remove stems and blossoms from gooseberries, stew to a thick 
pulp, sweeten to taste, and put through a sieve, if desired. 
Sweeten to taste and whip the same quantity of cream as goose- 
berry pulp, dissolve gelatine as for Whipped Cream, and add in the 
proportion of 2 tablespoons to 1 quart of whipped cream. Re- 
serve one-fourth of the whipped cream, add gooseberry pulp to the 
remainder gently, taking care not to break it down. Put into cus- 
tard glasses, and heap each glass with the whipped cream. Set on 
ice till served. 


PASTRY. 


As long as Americans have gained a reputation for being a pie- 
eating people, it is desirable that the pies themselves shall be 


cl well made. People mistake who consider pastry made with little 


ih shortening as particularly healthy. Crust which is tough and 
heavy is far more hurtful than that of a light, tender, and flaky 


_ _gmposition. 


Use the best materials in making pastry. Butter and lard 
should be sweet, fresh, and solid. Have the water ice-cold, and 
make the pie-crust in a cool place. It is much improved by the 
addition of a small teaspoon of baking powder to one quart of 
flour. Pastry is nicer to stand two or three hours in a cold place 
after making, before using, and it may be kept in a close-covered 
dish in an ice-chest for several days, and be improved. Some 
brands of flour, though better for bread, will never make good 
pastry, and regular pastry flour will be found cheaper as well as 
‘cer. Brush the lower crust of the vie with the white of an egg 
to prevent its becoming soggy, and a sprinkling of flour and sugar 
before filling prevents the leaking of juices. Dredge a little flow 
over fresh small fruits, after adding sugar, before laying on the 
upper crust; it is nicer than cornstarch, and is absorbed better in 
the pie. For custard pie, sift flour, one tablespoon to a pie, inte 
the sugar, and mix well together before adding the beaten eggs. 
This gives the consistency desirable in serving, and does not affec:. 
the taste. ‘The milk for custard, squash, pumpkin or lemon pies 
should be hot when added to the other materials. Do not fill pies 
until ready to bake, and stewed fruit must be cool before using or 
the pastry will be sodden. 

Many cooks prefer in making pastry to omit some of the butter 


98 


PASTRY | 99 


om the general preparation, and cutting the paste into equal 
oarts, roll the rest of the butter into one of them for an upper 


_ crust. Cut a piece from the other paste, roll from the center out, 


and cover the pie plate; fit it well, and trim off the edges with a 
sharp knife. Cut off a piece from the richer paste sufficient for an 
upper cover, roll out and gently lay one half over the other. Cut 
through the fold five times near the center, in a slanting line. 
Fill the plate with the pie mixture, wet the top edge of the rim, 
lay on the upper crust, turn back the half that was doubled over, 


and fold the upper edges carefully over the lower ones, or press 
them lightly together. The edge can be ornamented with the in- Da! 


dentations of a three-tined fork. Glaze a pie by brushing it over 


with the white of an egg before baking. 


Use tin, not earthen, plates in baking; dust them with flour, 
but never grease them. Slip the pies off to earthen ones as soon 
as baked to prevent the softening of the crust. 

A meringue is made in the proportion of one tablespoon of sugar 
to the white of an egg; it should be spread upon the pie as soon 
as baked and returned to the oven to brown slightly. 

The oven is at the right heat for baking when twenty can be 
counted while holding the hand there, and the same temperature 
should be maintained throughout the baking; this heat will givea 
rich brown color, and a flaky appearance to the pie. Itis of great 
importance that the oven should be at the right and steady heat to 
obtain the best results for the money, time, and work expended in 
preparation. 

PUFF PASTE.—l. 
1 pound butter, 1 cup ice-water 
1 pound flour, 1 egg. 

Wash the butter, and set onice, Have the ice-water ready, and 
make the paste in as cool a place as possible. Weigh out the 
sifted flour, put into a large bowl, and break the egg into a hole 
made in the flour; work it in handling as little as possible. Add 
the ice-water, making a soft paste, and roll out. Divide the but- 
ter into 6 parts, break 1 part into bits, anel put on the paste. Dust 
with flour, fold paste from the sides to the center, and then in 3 


‘jayers. Turn the sides round and roll out thin; break another 


100 PASTRY. 


part of the butter into bits and repeat the former process. Ina 
similar way use the remaining parts of the butter, and after the 
final rolling and folding, set it in the ice box for 1 hour before 
using, Roli the upper crust of the pie quite thick, and if a flat 
earthen plate is used lay two narrow strips of paste on the lower 
crust around the edge of the plate. The pie will be as niceif a 
plainer paste is used for the lower crust. This recipe makes nice 
tarts and patties. 

All puff paste requires a strong, steady heat to bake it nicely. 

PUFF PASTE—2. 
8 pound butter, 1g teaspoon cream of tartar, 
1 pound sifted flour, Ice-water. 

Free the butter from salt by working it in water, form it into a 
square lump, and place on ice to harden. Put the fiour into a 
bowl, and rub 2 ounces of butter very thoroughly into it; use 
enough water to make this of the censistency of the butter. 
Place the paste on the board, dusting it under and over with flour, 
and roll out in a piece 12 inches long by 6 wide; flour the butter 
well, and roll in a sheet 8 inches long and 5 wide. Place the sheet 
of butter on the pasie, leaving one-half inch at the top and sides 
e@ncovered, and a large space at the bottom; mix cream of tartar 
with twice the quantity of flour, and sprinkle it evenly over the 
butter; fold the large part of the paste not covered with butter 
over on the butter, fold the otker part with the butter on it over 
that, to make 3 layers of dough and 2 of butter. Roll out to its 
original size, dust with flour, fold it as before, roll out again, dust 
with flour, and fold again; repeat twice more, giving it 4 rollings 
and foldings; when rolled for the last time, cut it through in 2 
even pieces, and place one on the other, and the paste is ready for 
use. In warm weather it is necessary to place it in a cool place 
after every second rolling, in very warm weather after each rolling, 


and sometimes on ice. 
PUF? PASTE—3. 
3 pints fleur, 2 eggs, volks, 
3 teacups butter, ) A little salt. 
Sift the flour; make a hole in the center, add the well-beaten 
yolks and enough cold water to make a soft paste. Dredge the 


board with flour, roll out the paste, being careful to flour the roll 


' Fela 
ea 


m 


PASTRY. | 101 


img pin and the hands. Lift the rolled paste to make sure that it 
does not stick. Knead the butter until it is soft and divide into 6 
parts. Spread one part on the paste, fold the edges till they 
touch one another, roll out, spread on another part of the butter, 
roll again, and repeat until all the butter is used. Roll this up 
and lay it over ice until nearly frozen, or put it in a cold cellar. 
GOOD PASTE—1. 
1 cup lard, 1 cup butter, 
A little salt, 2 eggs, whites, 
5 cups fiour. 

Work lard and butter lightly into the flour, beat whites of eggs 
in the water used for mixing, add a piece of soda size of a small pea 
and mix. Handle as little as possible. For the upper crust, roll 
in a little more butter. 

GOOD PASTE—2. 


1 pound sifted flour, 1¢ pound lard, 
1¢ pound butter, 1 cup water, 


1g teaspoon salt. 

Rub or cut the shortening into the flour, leaving out a little of 
the butter ; mix with a knife while adding the water; roll out into 
a thin sheet, having board and pin well floured ; cut the remainder 
of the butter into little pieces and spread one-half on the paste, 
dredge with flour, roll up, and cut in halves; divide one of these 
into 3 parts, roll these out and cover as many pie plates, Take 
the other half and dot with the bits of butter; dust with flour, fold 
from the sides toward the center, roll thin, fold in 3 layers, and 
cut into 3 equal parts; flour the ends, roll out and cover the pies. 

POTATO PASTE. 


3 cups sifted flour, 2 tablespoons butter, 
1 cup mashed potato, ¥% teaspoon salt, 


Ice-water or milk. 

Put the potato through a colander, and mix with the flour, but 
ter and salt, adding enough liquid for a stiff paste. Roll out and 
use for meat pies. 

SUET PASTE, 


21¢ cups sifted flour, 1 cup cold water, 
1 cup suet, chopped fine, 1 teaspoon salt, 
¢ ’ 44 teaspoon baking powder. 


Put the salt and baking powder into the flovr, adding the suet 


102 PASTRY. 


from which every bit of fibre has been removed. Rub al! together — 
with the hands, and add water sufficient to make a firm, soft dough. 
Roll out. Nice for apple dumplings or meat pies. 


APPLE PIE—1., 


Select sound, tart apples; pare and core without breaking them, 
allowing 4 for each pie. Put in a stewpan with a little lemon 
juice, a strip of yellow peel, some sugar and enough water to cook 
until they can be easily pierced. Quarter more apples, put them 
in another stewpan with lemon juice, peel, sugar, and enough water 
to cover; stew these to a jam. Adda lump of butter and one- 
fourth the bulk of the apple in peach marmalade; rub all through 
acolander. Line pie plates with good paste; put on the bottom 
a layer of apple jam, set 4 whole apples in each pie, fill the eavi- 
ties in the apples and the spaces between with the marmalade. 
Put strips of the crust, one-half inch wide, in a lattice-work across 
the top between the apples, and trim the edge neatly with 1 or 
more layers of notched paste. Bake in a quick oven 20 minutes. 
See that it bakes evenly. Serve with cream. 

APPLE PIE—2. 
Tart apples, 1 teaspoon cinnamon, 
24 cup sugar, Small bits of butter, 
1 tablespoon water. 

Line a deep plate with crust, sprinkle with sugar and flour, fill 
with sliced apples ; add sugar, cinnamon, butter, and water. Cover 
with pastry, and bake from 30 to 45 minutes, Or, line pans with 
crust, fill with sliced apples, cover with paste and bake; take off 
cover, put in sugar, bits of butter and seasoning; replace crust 
and serve warm. It is delicious eaten with sweetened cream. 
Crab apple pie, if made of ‘‘ transcendents,” will fully equal those 
made from larger varieties of apples, but will require a full cup of 
sugar to each pie. 


~ > 


APPLE COBBLER. 
6 large apples, 1 cup sugar, 
1 teaspoon cinnamon, 14 teaspoon cloves. } 
Pare and core the apples, and cut each into 8 pieces. Layina — 
deep plate lined with paste, add sugar, spice and a litile water, 


y 


Cover with puff paste, and bake slowly for 1 hour. Serve with — 


=o 


PASTRY. 103 


cream, or a sauce. Peach cobbler is made in a similar way, but 
the spices are omitted. 
APPLE CUSTARD PIE. 
1 cup sugar, Sour apples, 
3 tablespoons butter, 2 eggs, 
1 teaspoon cinnamon. 
Peel, core and stew the apples. Rub through a colander and te 
14 cups of apple add the other ingredients. Beat well together. 
Bake with only one crust, using the whites of the eggs with 2 


tablespoons of sugar for a meringue. Brown nicely by returning — 


it to the oven for a short time. Or, to 1 cup of strained apple 


add 1 cup each of sugar and cream, and 1 well-beaten egg; mixin 
the given order. Flavor to taste, and bake 30 minutes in a mod- — 


erate oven. 
DRIED APPLE PIE—1. 


tew dried apples with a little lemon peel till soft, sweeten to 
taste, add a slice or two of lemon, put through a coarse sieve, stir 
in a beaten egg, add a piece of butter, and bake with 2 crusts. 


DRIED APPLE PIE—2Z. 


i quart dried apple sauce, 1 cup raisins, 
2 cups sugar, 4 tablespoons melted butter, 
Flavor with nutmeg or lemon. 


Press the dried apple sauce through a sieve, add the other in- 
gredients, bake in 2 crusts and serve warm. 


DRIED APPLE PIE—=3. 
2¢ teacup mashed apple, 1 egg, 
1 cup sweet cream, Sugar to taste, 
Flavor with lemon. uy 

Beat the apple and egg together 3 minutes, add the cream and 

sugar and beat 2 minutes. This makes 1 pie; bake with 2 crusts, 
APPLE MERINGUE PIE. 

Cook tart and juicy apples, put through a colander, add sugar, 
and flavor to taste; fill the crust and bake. When done cover the 
apple with a meringue made of the well-beaten whites of 3 eggs 
and 3 tablespoons sugar. Put into a quick oven till the meringue 
is ‘‘set,” and eat cold. In their season substitute peaches for 
apples. 


, mary 
MY NS) 


104 PASTRY. 


PUMPKIN PIE— 


1 pint pumpkin, sifted, 4 teaspoons cinnamon, 
4 eggs, 3 cups sugar, o> 
3 pints new milk, 1 teaspoon ginger, 

A little butter, Salt. 


Warm the pumpkin, and stir in the salt, spices, sugar, and well- 
beaten eggs. Mix and add the milk heated sufficiently to melt 


the butter. This quantity makes two large pies. bY 
N ye on 


PUMPKIN PIE—3, \ CWP we 
i pint milk, good measure, legs, /qy 
7 1 large tablespoon sifted pumpkin, 1g tablespoon flour, 
j ¥% cup sugar, * ¥% teaspoon ginger, 
Salt, 2 teaspoons cinnamon, 


/ Beat together the pumpkin, flour and spices ; add the sugar and 
/ weil-beaten egg. Add milk and stir all together. This makes 


one pie. 
RAISIN PIE. 
1 pound raisins, boiled an hour Juice of 1 femon, 
1 cup sugar, 1 teaspoon melted butter. 


Bake with 2 crusts. This is sufficient for two pies. The pies 
should be as juicy as apple pies when baked, and, if preferred, 2 
tablespoons of flour may be added to the ingredients, 

RASPBERRY PIE—1. 
1 pint raspberries, 2g cup sugar, 
A little flour, 1 tablespoon butter. 

Line the pan with good crust and fill with the berries; spread 
over them the sugar, flour and small bits of butter. Wet the edge 
of the crust, put on the upper crust and pinch the edges closely to- 
gether. Cut holes in the upper crust to allow the air to escape. 
Bake one-half hour. 

RASPBERRY PIE——2. 


Line pie tins with plain crust, sprinkling flour thickly over the 
bottom, and if dried raspberries are used, they must previously be 
Xoaked in water until of the original size; fill with the berries, 
dredge on flour, spread thickly with sugar, add a few bits of but 
ter, and cover with an upper crust. If a richer pie is desired, 
omit the top crust, and pour over 1 cup of whipped sweet cream. 
Bake quickly. 


PUDDINGS. | , 105 


ROLLED APPLE DUMPLINGS. 


Peel and chop fine tart apples, make a crust of 1 cup rich but- 
termilk, 1 teaspoon soda, and flour enough to roll; roll half an 
inch thick, spread with the apple, sprinkle well with sugar and cin- 
namon, cut in strips 2 inches wide, roll up like jelly cake, set the 
rolls in a dripping pan, lay a teaspoon of butter on each, putin a 
moderate oven, and baste them often with the juice. 


APPLE ROLLY-POLY. 


Peel, quarter and core sour apples, make a rich soda biscuit 
dough, or raised biscuit dough may be used if rolled thin, roll half 
an inch thick, slice the quarters, and lay on the prepared paste or 
crust, roll up, tuck ends in, prick deeply with a fork, lay in a 
a steamer and place over a kettle of boiling water, cook 12 hours. 
Or, wrap in a cloth, tie the ends and baste the sides together, put 
in a kettle of boiling water, and boil steadily 14 hours. Cut 
across in slices and serve with sweetened cream, or butter and 
sugar. Cherries, dried fruit, any kind of berries, jelly, or apple 
butter may be used. With the last two add raisins. 

BANANA PUDDING. 

1 cup sugar, 2 eggs, 

1 cup water, i heaping tablespoon butter, 

2 teaspoons baking powder, Flour to make a thin, smooth batter. 

Bake in two deep tins. Slice 3 bananas, and place, between 
with a sprinkling of sugar. Serve warm with thin cream. One- 
half of this recipe makes enough for a family of four. A slightly 
sour sauce flavored with vanilla is a substitute for cream, 

BATTER PUDDING. 
2 cups milk, 4 eggs, 
2 cups flour, Salt. 


1 large teaspoon baking powder, 
Sift the baking powder into the flour, add salt, and if liked a lit- 


tle melted butter, then the milk gradually, stirring carefully, and 
the well-beaten eggs, yolks and whites separately. his will bake 
in 50 minutes. If the pudding is to be boiled, make stiffer than 
for baking, and if fruit is used it must be very stiff. It should 
not stick to the knife when served. Serve with a rich sauce. The 
batter is nicer if 6 instead of 4 eggs are used. 


a j yaa 


106 PUDDING SAUCE, 


PUDDING SAUCES. 


BUTTERLESS SAUCE. 


% pint powdered sugar, 2 eggs, 
% gill milk, Flavoring. 


Put the milk into a double kettle; when hot add the yolks of 
eggs beaten well with the sugar. Cook as custard, take off and 
add flavoring when cool. Just before serving mix the well-beaten 
whites lightly with the sauce, 

CARAMEL SAUCE. 
1 cup sugar, Large stick cinnamon, 
3 cloves, 1 cup boiling water 
Lemon peel. 

Boil these together 10 minutes. Make a caramel from 4 table- 
spoons granulated sugar and 2 tablespoons water. Cook it overa 
hot fire in an old tin pan; stir with a smooth stick until the water 
evaporates, and it is a nice brown color. Strain the sauce over 
the caramel, let it come to a boil and remove from the fire, 

CHOCOLATE SAUCE. 


1 cup milk, 4 tablespoons grated chocolate, 
3g cup cream, 2 eggs, yolks, 
Lg cup sugar, 1 teaspoon vanilla. 


Boil the chocolate in the milk; beat the eggs and sugar to- 
gether, and pour over them the hot milk; whip in the cream, cook 
like boiled custard, and add vanilla after it is taken from the fire. 

CREAM SAUCE—1. 


1 cup powdered sugar, ¥% cup sweet cream, 
¥% cup butter, % cup boiling water, 
Flavoring. 


Rub the butter and sugar together, add the cream, the boiling 
water, and cook a few minutes in a double boiler or a pail set in 
boiling water, stirring constantly. Flavor when cool. 

CREAM SAUCE—2. 


1 pint cream, lg cup sugar, 
3 eggs, whites, Nutmeg. 


Let the cream come almost to boiling in a custard kettle; set 
off, add the sugar and grated nutmeg, with a little rose-water, if 
liked. Stir thoroughly, and when cool add the well-beaten whites 
of eggs. Set in hot water to keep warm till needed, stirring 

occasionally. 


PUDDING SAUCE. 107 


GOLDEN SAUCE. 


2 eggs, yolks, 3 tablespoons boiling water, 
1 cup sugar, Lemon juice, 
Nutmeg. 


Beat the eggs and sugar until creamy. Set the bowl into a ket- 
tle of boiling water and beat steadily while pouring in the boiling 
water. When thick and foamy, remove from the fire, add the 
juice of 1 lemon, and grate nutmeg on the top of the sauce. The 
juice of an orange and half the grated rind may be used instead 
of lemon juice and nutmeg. 

HARD SAUCE. ere 
1 cup powdered sugar, 4g cup butter, 
Lemon juice, Nutmeg. 

Cream the butter and sugar and beat in the lemon juice. Place 
in a mould, set on ice, and serve when cold, grating a little nut- 
meg over it. This is made more delicate by adding the well- 
beaten whites of 2 eggs before setting away to harden, 

JELLY SAUCE. 
1 cuy boiling water, ¥% cup cold water, 
¥% cup jelly, 2 tablespoons sugar, 
2 teaspoons cornstarch. 

Melt the sugar and jelly in the boiling water, and stir into it the 
cornstarch dissolved in the cold water, let it come to a boil and 
serve hot 

LEMON SAUCE. 


2 cups sugar, 2 eggs, 
2 cups boiling water, 2 lemons, 
2 teaspoons cornstarch, 1 tablespoon butter. 


Beat eggs, sugar, butter and cornstarch together, and pour over 
them the boiling water, stirring constantly; strain and cook over 
boiling water until thick; remove from the fire, and add the juice 
and grated rind of the lemons. 


MAPLE SUGAR SAUCE. 


1 cup water, 4 tablespoons butter, 
1 cup sugar, 1 teaspoon flour. 
Melt the sugar in the water over a slow fire; remove the scum; 
add the butter mixed well with the fiour; boil 5 minutes, and 
serve with boiled puddings. 


10% PUDDING SAUCE. 


VANILLA SAUCE. 
1 cup milk, 1 large teaspoon vanilla, 
3 eggs, 2 tablespoons sugar. 

Heat the milk in a double boiler, and pour over the yolks of 
eggs beaten with the sugar; strain, and return to the kettle; cook 
till it thickens, remove from the fire and add vanilla and the 
beaten whites of eggs. 

VINEGAR SAUCE. 


1 cup brown sugar, 1 tablespoon butter, 
2 cups boiling water, 1 tablespoon vinegar, 
A pinch of salt, 1 tablespoon flour. 


Omit the water and beat the other ingredients well together. 
Add the boiling water, stir thoroughly and boil 10 minutes. 
Serve. 


{TTT 


URE water is the one necessary beverage, but desire or habit | 


makes three others essential. Of these three, chocolate both 


nourishes and strengthens the system, and science claims that cof- 


fee is not only a gentle, natural stimulant, but nourishing in a 


small degree, while tea is stimulating and astringent. Many ob- 
ject to chocolate because of its hearty character, but there are 
various preparations which adapt it to the most delicate. Tannic 
acid, the injurious property in coffee and tea, is repressed or devel- 
oped in making. 

Do not make coffee in a tea-pot, or tea in one used for choco- 
late, but let each have its own vessel. Keep them clean, scald 


before using, and afterward wash in fresh water, rinse, and dry 


immediately. 

As the life of water is destroyed by long boiling or re-boiling, 
use only fresh-boiled water in making these drinks. Give the 
preference to soft rather than hard water for such purposes. 

Hot milk is a most refreshing and nourishing beverage, and one 
that cannot be too highly recommended. Directions for preparing 
it are given in the recipe. | . 

During hot weather, drinks made from fruits, or their juices in 
some form, are especially grateful and necessary to health. The 
acid of lime and lemon juice, and of shrubs, or the sub-acid of 
fruit juices, not only allay thirst, but cool the blood and supply a 
natural tonic greatly needed by the system. 

Two recipes are given for the old-fashioned root beer made by 
the mothers and grandmothers of the present generation. They 
will be found most palatable as well as healthful and invigorating. 

For an immediate effect when warm or cold, hungry or ex- 


hausted, drink is preferable to a solid food, as some time is re- 


109 


—,, 


110 DRINKS. 


quired for the latter to affect the system. Cold water, not ice- 
water, in small quantities, is the best to allay great thirst. Hold 
it in the mouth close to the tonsils before swallowing, while keep- 
ing the palms of the hands wet and a wet cloth around the wrists. 
The best drinks for the other conditions are milk, chocolate and 
broth. | 


COFFEE. 
To avoid adulteration, buy coffee in the grain, either raw or in 
small quantities freshly roasted. The best kinds are the Mocha 


and O. G. Java; mix the two, having roasted them separately, in 


the proportion of one-third of the former to two-thirds of the lat- 
ter. West India coffee, though of a different flavor, is often good. 

Roast coffee with the greatest care—here lies the secret of suc- 
cess in coffee-making—and in smali quantities, for there is a pe- 
culiar freshness of flavor when newly roasted. Pick over carefully, 


wash and dry in a moderate oven, increase the heat and roast 


quickly, either in the oven, or on top of the stove or range; in the 
latter case, stir constantly, and in the oven stir often, with a 
wooden spoon or ladle kept for this purpose. The coffee must be 
thoroughly and evenly roasted to a rich brown throughout, and 
must be free from any burnt grains, a few of which will ruin the 
flavor. it must be tender and brittle; to test it take a grain, 
place it on the table, press with the thumb, and if it can be 
crushed, it is done. Stir in a lump of butter while the coffee is 
hot, or wait until about half cold and stir in a well-beaten egg. 
The latter plan is very economical, as coffee so prepared needs no 
further clarifying. Keep in a closely-covered tin or earthen ves- 
sel. Never attempt other work while roasting coffee, but give it 
the entire attention. Grind fine, and only in the quantity needed, 
for the flavor is dissipated after grinding, even when covered. If 
properly roasted, coffee will grind into distinct, hard, and gritty 
particles, and not into a powder. 

Physicians say that coffee without cream is more wholesome, 
particularly for delicate persons. There is an element in coffee 
which, combining with milk, forms a leathery coating on the stom- 
ach, and impairs digestion. 


Ae epee 


DRINKS. sil 


PRAIRIE COFFEE, 


£ pint corn meal, 1 pint wheat flour, 
14¢ cup molasses, 1 teaspoon salt, 
Water for stiff dough. 

Mix, roll thin, cut out like yeast cakes ; put in a pan and dry in 
the oven. When thoroughly dry, brown very dark. ‘To use, put 
2 or 3 of the cakes and 1 tablespoon of the coffee in the pot, pour 
on boiling water, let boil and settle. 


RICH AND STRONG COFFEE. 


1 cup best ground coffee, 1 quart boiling water, 
1 egg, white, 4g cup cold water. 


Beat the white, mix with the coffee, add cold water, put in the 
coffee-pot and stir in gradually the boiling water. Boil 1 minute. 
Take from the fire and put on the hearth to settle. 


STEAMED COFFEE. 


Put coffee into the pot, pour boiling water on it; place this pot, — ¥ 
which is made to fit, into the top of the teakettle, and cook from 
10 to 20 minutes over boiling water. This makes a clear, de- 
licious coffee. Some persons hold that by first wetting the coffee 
with cold water, bringing it to boiling point, and then pouring in 
boiling water, more of the strength is extracted. 

VIENNA COFFEE. 


Filter the coffee, allowing 1 tablespoon ground coffee to each per- 
son, and 1 for the pot. Put 1 quart of cream into acustard kettle 
or pail set into boiling water, where it will keep boiling; beat the 
white of 1 egg to a froth and mix well with 3 tablespoons cold 
milk. As soon as the cream is hot, remove from fire, add the 
mixed egg and milk. Stir together for 1 minute and serve. 

Another method is to pour boiling water over the coffee, cover 
closely, boil 1 minute, remove to the side of the stove a few min- 
utes to settle and serve. Allow 2 heaping tablespoons coffee to 1 
pint water. } 

GOOD SUBSTITUTE FOR CREAM IN COFFEE. 

Beat well the white of an egg, and add a small lump of butter, 
whipping all together. Pour coffee over this slowly, stirring so it 
will not curdie. 


112 DRINKS 


ICED TEA—1. 

Prepure tea in the morning, making it stronger and sweeter than 
usual; strain and pour into a clean stone jug or glass bottle, and 
set aside in the ice chest until ready to use. Drink from goblets 
withont cream. Serve ice broken in small pieces on a platter 
niceiy garnished with well-washed grape leaves. 

ICED TEA—2, 

Iced tea should have no hot water poured over it, but be allowed 
to stand in cold water for several hours. It should be made very 
strong, then weakened with ice. Soft water should always be 
used for making tea. 

RUSSIAN TEA. 

Into freshly-steeped tea drop slices of lemon, without the seeds, 
in the proportion of 1 slice to 1 small cup of tea. It can be used 
with or without sugar, and is particularly nice if served cold with 
bits of ice in the cups. 


MISCELLANEOUS RECIPES. 


GINGER BEER—1. 


2 ounces ginger root, 4 quarts boiling water, 
2 ounces cream of tartar, 1 lemon, juice and rind, 
14g pounds sugar, 1g cup yeast. 


Lei the ginger root into small pieces, put in a large bowl or 
crock with the sugar, cream of tartar and lemon; pour on boiling 
water, and when lukewarm, add yeast. Let it stand 6 hours, 
strain, and put up in self-sealing bottles. It should be kept in a 
zoo] place. 

GINGER BEER—2. 
5 ounces ginger root, 4g gallon water 
1 lemon, yellow peel. 

Ordinary ginger, tied in a bag, may be substituted for the root; 

boil the ingredients one-half hour, then add 


4 gallons water, 4 pound honey, 
5 pounds sugar, 11¢ pints yeast, 


_ Juice of 4 lemons. 
Strain when cold, add the well-beaten white of 1 egg; let stand 
4 days and then bottle. 


HERE is no food that contains so large a proportion of nutri- 

ment according to its bulk as eggs; they are a meal in them- 
selves. Plain boiled, they are wholesome; and it i8 asserted on 
French authority that it is easy to dress them in five hundred dif- 
ferent ways, economical and palatable. They contain phosphorus, | 
which is brain food, and also sulphur, which performs a variety of 
functions in our physical economy. ‘That they are too expensive 
seems to be the excuse most often given for their non-appearance 
during the greater part of the year; but at twenty-five cents a 
dozen they are cheaper than steak at fifteen cents, or chickens ata 
shilling a pound, and much more healthful during the warm 
weather. 

As a food for children, eggs cannot well be excelled, as they 
contain in a compact form everything necessary to the growth of 
the youthful frame. Eggs are not only food but medicine. The 
white is very efficacious in case of burns; and the oil from the 
yolk is quite a cure for bruises, cuts and scratches. A raw egg, 
if swallowed in time, will effectually detach a fish-bone in the 
throat, and the whites of two eggs are a sure and convenient anti- 
dote for the poison of corrosive sublimate. They strengthen con- 
sumptives and invigorate the feeble. 

Many elaborate inventions for testing the newness of eggs have 
been patented, but to the housewife of experience they are not neces- 
sary, and one lacking experience may very soon gain it. <A piece 
of pasteboard five or six inches square, with a hole in the center, 
about an inch square, keld in front of a strong light, is all the ap- 
paratus necessary for the purpose, especially for determining the 
freshness of light-shelled eggs. Place the egg against the hole, 
and look through it; if itis a new-laid egg it will be quite full, 
but after about twenty hours an air-chamber or open space can be 
seen at the larger end, and this gradually enlarges as the ege grows 
older. <A bad egg will not only have a large air-space, but the 
contents will be seen to have a mixed appearance towards the cen- 


113 


114 EGGS. 


ter. Geta new-laid egg, and some of different ages, and iook at 
them, and one such lesson will be sufficient. A piece of paste- 
board can be easily obtained, and if a lamp is not at hand, the 
sunlight will answer the purpose nicely, so the thrifty housewife 
need not pay for good eggs and receive poor ones. — 

A simpler way to examine them is to put them into a weak 
brine. A heaping tablespoon of salt dissolved in a quart of water 
will make it the right strength. HKggs that are not more than a 
day old will fall to the bottom of this brine; if more than six days 
old they will float; if very bad they are so buoyant as to ride on 
on the surface of the brine. 

To beat whites of eggs: Use an earthen dish, broader at the 
top than at the bottom, and the bottom deeper in the center than 
at the sides. Break the eggs gently, and allow the whites to fall 
in the basin while the yolks are kept in the shell. This is done 
by breaking the egg in the middle, opening slowly to let the white 
fall; if some remains turn the yolk from one half to the other till 
the whole has fallen. Add avery small pinch of salt to prevent 
curdling, beat slowly at first, and increase the speed as the egg 
grows light. It is done when it will not slide on the inclined sur- 
face of the dish. 

There are few ways of preparing eggs that are really difficult, 
but these hints may prove helpful: A little pinch of soda should 
be added to all kinds of custard, and they will not whey so easily ; 
if hot milk is called for in a recipe, remember that it must be 
poured over the eggs, instead of stirring the eggs into the milk, or 
they will be found cooked in little strings, or have a curdled ap- 
pearance. This rule is reversed, however, in making soup of milk 
and egos, when the stringy appearance is desirable. Where fruit is 
called for, be careful not to use too much juice, especially that 
which is stewed or canned. Try custard to determine if done by 
a clean broom straw or a knitting needle; if it comes out smooth, 
remove the custard from the stove at once. 

A few directions for preserving eggs are given here: Eggs will 
Keep in salt or when put down in lime, but are apt to taste strong 
after a time, and the whites become thin and watery. The best 
way is to dip them in a strong solution of gum arabic; dry them, 


Ly is 
4 RI i yey T 
Ly pyr ee ¥ a 4) LeP Al 


EGU. | 115 


dip again and dry thoroughly ; then wrap eacn egg in paper, and 
pack them in bran. Use only fresh eggs, and one will have fresh 
eggs in the winter when wanted. It is some trouble, but like 
many other things requiring time and patience, the end pays for 
the work. 

Eggs may be preserved by rubbing them with a preparation 
made of equal parts of beef suet and mutton tallow melted to- 
gether. It should be soft enough to spread well when applied. 
Be sure that every part of the egg is touched, and when all are — 
greased, begin with the ones first treated, wine them with a cloth, 
roll them in paper, and pack them in bran. A French method is © 
to smear them with olive oil in which a little beeswax has been 
melted ; also to paint them over with varnish. 

Another tested way is to pack them firmly in dry sawdust, and 
keep in a cool, dry place. There has always existed a great dif- 
ference of opinion as to which end down eggs should be placed, 
in packing for winter use. W. H. Todd, the well-known Ohio 
breeder of poultry, gives what seems to be a sound reason for 
packing them larger end down. He says: ‘‘The air-chamber is 
in the larger end, and if that is placed down the yolk will not 
break through and touch the shell, and thereby spoil. Another 
thing, if the air-chamber is down, the egg is not as liable to shrink 
away. These are two important reasons deducted from experi- 
ments, and they materially affect the keeping of egos.” 


RECIPES FOR COOKING EGGS. 


BAKED EGGS—l. 

Plain baked eggs make a pretty breakfast dish. Take a deep 
earthen plate, butter it and break in the eggs, adding salt, pepper, 
bits of butter, and bake in a moderate oven. Garnish with curled 
parsley, and serve with buttered toast. 

BAKED EGGS—2. 
8 eggs, 3 tablespoons cream, 
Pepper and salt, Bits of butter. 

Break the eggs into a well-buttered dish, sprinkle with pepper 
and salt, add the butter and cream; set in the oven and bake until 
the whites are set, or 10 minutes. Serve very hot. Grated cheese 
may be sifted over it. 


116 EGGS. 


EGG BASKETS. 

Boil 6 eggs hard, cut nearly in half and extract the yolks; rub 
these to a paste with some melted butter, pepper and salt, then set 
aside. Pound the minced meat of cold roast chicken, duck or 
turkey in the same manner, and mix with the egg paste, moisten- 
ing with melted butter, or with a little of the gravy. Cut off a 
slice from the bottom of the hollowed whites of the eggs, to make 
them stand; fill with the paste, and put them close together upon 
a fiat dish. Pour over the gravy left from the roast, heated boil- 
ing hot, and mellowed by a few spoonfuls of cream or io milk. 
Set into the oven 5 minutes, and serve. 

BIRDS’ NESTs—1. 


1 ounce fowl or meat, Chopped parsley, 

¥% cup bread crumbs, Powdered thyme and marjoram, 
¥% pint stock, ¥% lemon, grated rind and juice, 
1 egg, 4 hard-boiled eggs, 


Mince the fowl or meat fine; add bread crumbs, herbs and lemon 
juice, with the well-beaten egg to bind the mixture. Have the 
eggs warm, take from the shells and cover with the mixture. Fry 
them a light brown. Cut them in halves, and also cut off the end 
of the white, that they may stand on the platter. Have the stock 
hot, and well seasoned ; pour over the eggs and serve. 

BIRDS’ NESTS—2. 

Boil eggs hard, remove shells, surround with force-meat; cut in 
halves, fry or bake till nicely browned, and place in the dish with 
gravy. 

BOILED EGGS. 

Higgs cannot be too fresh for boiling, but a new-laid egg requires 
a little longer time in cooking than one three or five days old; 
to make it particularly nice, slip it into a covered vessel of cold 
water, and when the water boils it will be beautifully cooked, the 
white delicate as a jelly, not tough and hard as when ordinarily 
cooked by putting into boiling water. The nicest way to eat a 
soft-boiled egg is from the shell. Place the small end of the egg 
in an egg cup. ‘Fhe large end should have the shell removed; 
then take away a small piece of the white and there is ample room 
for salt, pepper, and butter, which may be mixed with the egg 
without difficulty. ‘The serving, however, is a mere matter of 


‘ ae 
Aris os a ee Ae 


EGGS. 3 117 


taste, and many prefer the egg broken into an egg cup or glass. 
Or, send the eggs to the table in a bowl, and pour on boiling water. 
After 5 minutes drain, and cover with more boiling water. Serve 
in 5 minutes. This is a simple and healthy way of boiling eggs, 
and should always be used for invalids and delicate persons. 
Eggs for salads, garnishings, and to be eaten hard, should be 
boiled from 30 to 45 minutes. They are unhealthy otherwise, and 
the yolks when mashed will not be mealy or free from lumps. To 
shell them, drop into cold water a few minutes, roli on the table 
with the hand, and the shell will peel off easily. If they have 
been allowed to become cold, dip for 1 minute in boiling hot water, 
and proceed in the same manner. 
HARD-BOILED EGGS. 

Ham or dried beef, A little mixed mustard, 

A bitof butter, Hard-boiled eggs. 

Cut the eggs in halves, take out the yolks, mix with the minced 
ham or dried beef, and season with sali and pepper; add the mus- 
tard and butter. Stuff each haif of the egg and stand on a hot 
platter. Serve hot with a Bechamel sauce. 


Sauce. 
14g teacup sifted flour, 1 pint milk, 
4g teaspoon Salt, 1 small onion, 
A little black pepper, A little parsley. 


Rub flour and milk smooth, boil slowly, adding salt, onion, pep- 
per and parsley. When thick, add butter the size of an egg and 
strain. Thin it with cream if necessary. 

BREADED EGGS. 

Boil 6 eggs hard. When cold, remove the shells, slice them 
lengthwise; dip each slice in a beaten egg, then in fine bread 
crumbs, and fry in butter or boiling lard. Serve hot. 

EGGS BROUILLE. 


6 eggs, 2 mushrooms, 

4 cup milk or cream, 1 teaspoon salt, 

3 tablespoons butter, A little pepper, 
Nutmeg. 


Cut the mushrooms into dice, fry 1 minute in 1 tablespoon of 
butter; beat the eggs, salt, pepper and cream together, and put 
into a saucepan. Add the butter and mushrooms to these ingre- 


ad = 
,. 


118 EGGS. 


dients, stir over a moderate heat until the mixture begins to 
thicken, take from the fire and beat rapidly until the eggs become 
thick and creamy. Have slices of toast on a hot dish. Heap the 
mixture on these and garnish with points of toast. Serve imme- 
diately. 

EGGS A LA CREME. 


Hard boil 12 eggs, and slice in thin rings. Butter well a deep 
baking dish, and fill with alternate layers of bread crumbs and egg 
slices. Sprinkle the layers with salt and pepper, adding bits of 
butter. Let the top layer be of bread crumbs. Cover with sweet 
cream and bake in a moderate oven. 


CURRIED EGGS. 
1 pint stock, 1 cup cream, 
1 tablespoon curry powder, 2 onions, . 
8 hard-boiled eggs. 

Slice the onions and fry in butter; add the curry and broth; 
stew till the onions are tender, then add the cream thickened with 
rice flour and simmer a few minutes. Cut the eggs in haives or 
slices, lay in a deep dish, and pour over them the sauce. Set the 
dish over boiling water till the eggs are hot, and serve. 


DEVILED EGGS. 


12 fresh eggs, ¥% teaspoon mustard, 
% teaspoon powdered celery, Butter, size of an egg, 


4 tablespoons vinegar. 


Boil the eggs, take off the shells and cut across in the middle; 
take out the yolks and mix them with the other ingredients; cut a 
thin slice from the end of the white of the egg, so each cup will 
set firmly on the platter, and fill with the prepared mixture. 
Garnish with celery, lettuce or nasturtium leaves. Serve with thin 
slices of bread and butter. Or, cut the eggs lengthwise in halves, 
take out the yolks, mash fine and beat into them with a fork a 
mayonnaise or other strong salad dressing. Fill and round up 
each white cup with the mixture, and arrange on lettuce or cress 
leaves, serving with cold boiled ham. In preparing for picnics fill 
to the level of the sides, join the halves together, and wrap in 


waxed paper. 
: Ne 
a TA WRU 8 ie 7 " ait eeu? Mie Veter Sy 


ECENT investigation is said to prove that the value of fish, 
as a brain food, has been greatly exaggerated; however, as 
fish contains little fat, a large quantity of nitrogenous matter, and 
is easily digested it should frequently come to the table. The 
abundance and cheapness of fish, also make it desirable. One of 
the most common objections to a fish dinner is that it is not as at- 
tractive as a meat one, but this may be obviated by care in cooking 
the fish whole, and by taste in garnishing. There are many deli- 
cate ways of serving fish which, with the peculiar kinds of vegeta- 
bles and sauces that accompany them, tempt the most fastidious 
appetite. 

Fish may be divided into two classes as follows: Salt and fresh 
water fish; of which are red-blooded and white fish, rock and shell 
fish. These kinds may be procured fresh, dry salted, pickled or 
smoked. 

Salmon, mackerel, and blue fish, are oily and rich, and may be 
boiled without losing their nutritive qualities to the same degree as 
dryer leaner fish. Some parts of halibut, as the fins, are very rank 
and oily, and are improved by boiling in more than one water. 
Fish should never be used unless it is perfectly fresh, as some kinds 
are poisonous when even slightly decayed. To ascertain if a fish 
is fresh, press on it with the finger. If the flesh is firm, hard, and 
elastic, it is good; but if the eyes are dull, and sunken, and the 
gills pale, it is unfit for food. 

The flesh of fish will often become soft, even when fresh, by 
keeping it in water or on ice. This should never be done unlesg 
the fish is frozen; then it is necessary to thaw it in cold water. 
To keep fish cool and firm after cleaning, dry well, rub with salt, 
and lay on an open wooden rack, such as can be made at home, 
and. place i in a box or pan over ice, but not touching it; cover with 


119 


126 ISH. 


~ 


a box or pan to keep in the coolness. Do not put fish into the re- 
frigerator as it will taint the other food, especially milk, cream, 
and butter. Fish out of season will not be good. It is better to 
use something else. 

Of course it is impossible to name ail the excellent varieties, as 
they differ with the locality. In the South is the shad, the sheep’s- 
head, the golden muilet and the Spanish mackerel; in the North 
the luscious brook trout, and the wonderful and choice tribes that 
people theiniand lakes, Among the best of the fresh-water fish, sold 
generally in the markets of the interior, are the Lake Superior trout 
and white fish, and, coming from cold waters, they keep best of all 
fresh-water fish; the latter is the best, most delicate, and has fewer 
bones, greatly resembling shad. The wall-eyed pike, bass and 
pickerel of the inland lakes are also excellent fish, and are shipped, 
packed in ice, reaching market as fresh as when caught, and are 
sold at moderate prices. Both eastern and California salmon are 
shipped in the same way, and sold fresh in all cities, with fresh cod 
and other choice varieties from the Atlantic coast, but the long 
distance they must be transported makes the price high. The cat- 
fish is the staple Mississippi River fish, and is cooked in various 
ways. 

Kels must be dressed as soon as possible, or lose their sweetness ; 
cut off the head, skin them, cut them open, and scrape them free 
from every string. They are good except in the hottest summer 
months, the fat ones being best. A fine codfish is thick at the 
back of the neck, and is best in cold weather. In sturgeon, the 
fish should be white, the veins blue, the grain even and the skin 
tender. Sturgeon is often put up and sold for smoked halibut. - 
| The skin of halibut should be white; if dark it is more likely to 
be sturgeon. Smoked salmon should be firm and dry. Smoked 
| white fish and trout are very nice, the former being a favorite in 
whatever way dressed. Select good, firm, whole fish. White 

fish is very nice broiled. Hach of the above is better than herring, — 
; #ish should be dressed as quickly as possible in strong salt and 


water, and, to avoid the necessity of using much water about them, 
wash with a cloth wet in salted water. Wipe dry, and let lie in 
the cooler two hours, if possible. 


be , ee 
y" pac ah. " " j' ere AAA ye 4 ae eat ‘ihe 


FISH. 121 


To clean a fish, remove the scales by scraping with a sharp 
knife, or common iron card, from the tail to the head. Lay it on 
a smooth board, and scrape slowly, so as not to scatter the scales. 
Rinse the scraper often in a pan of water, If the fish is to be 
served whole do not remove the head and tail. Split it open from 
the gills half way down the body, and remove the entrails, scrape, 
and clean with a cloth. Be sure to remove all the blood near the 
back bone, and the sound. If the fish needs to be skinned, as do 
suckers, and some others, cut a thin, narrow strip down the back, 
removing the dorsal fin; cut around the neck, insert the knife, and, 
by aid of thumb and fingers, strip the skin down toward the tail. 
If it needs to be boned after cleaning and skinning, begin at the 
tail, and run the knife up the backbone, scraping it clear of flesh, 


and be careful not to break the flakes. When both sides have © 


been scraped clean, slip the knife under the large bone and remove 
carefully ; the small bones must be pulled out separately, leaving 
the flesh in shape on the board. Fish with many bones, as pick- 
erel, shad, herring, etc., are not boned. 

A boned fish may be rolled up compactly from tail to head, and 
boiled, steamed, or baked. Large fish may be cut crosswise into 
steak. Salt fish should be soaked, at least over night, in clean 
soft water, skin side up; and most salt and pickled fish are im- 
proved by changing water, and soaking six hours longer. Wash 
all salt fish thoroughly in warm water before soaking. 

All fish for boiling should be wrapped in a cloth kept for the 
purpose, and plunged into boiling water, except salmon, which 
should be put into lukewarm water to preserve the color, and 
mackerel and bluefish, which should be put on in cold water. 
Fish weighing two pounds should be cooked gently about twenty 
minutes after the water actually boils, and six minutes for each ad- 
ditional pound. Do not boil fish rapidly, as it breaks the flakes 
before the inside is done. Many prefer to steam fish, because 
steaming takes less from their nutritive qualities, but it requires 
more time. The juices of a fish are alkaline, therefore lemon, 
vinegar, and many of the sauces are excellent neutralizing agencies, 
and are often added in boiling. If one has not a fish kettle, a 
round of tin, pierced with holes like a colander to fit a kettle, may 


‘. | oy 


apy” en 


FISH. 


be used. Skewer and tie the fish into the required shape. The 
' letter S is liked, but the circle is more easily made by inserting 
the tail in the mouth. Lay on the round of tin, and tie all to- 
gether in a square of cheese cloth, or white netting, keeping the ~ 
knot on top. Put into the kettle and boil the required time. A 
strong fork or hook under the knot will lift it out without trouble, 
and the fish may be slipped on the platter without breaking. 

To bake fish, one should havea similar tin to fit the baking pan. 
Put in something to hold it up from the bottom half an inch, and 
cover with thin slices of salt pork; fill the fish with a dressing 
made as for goose, only a little drier, and sew up. - Skewer and 
tie into shape, and lay it on the pork, place slices of pork on the 
fish and fasten from slipping with small wooden pins. Bake care- 
fully basting with melted butter, if very dry. When lifted, re- 
move all the pork, put on the platter, and dot with several small 
lumps of butter. Salmon or lake trout, shad, white fish, and 
pickerel are excellent baked. Oysters or white onions may be 
used in the dressing. Slices ef lemon may be laid over the fish 
when it comes to the table. 

To broil fish, a good hard coal fire, or the coals of hard wood in 
’ a mass is needed, that the fish may not be smoked. One can cut 
off the head and tail of small fish and broil whole. Splitin halves a 

fish weighing one pound or less; cut larger fish in half, and 
divide crosswise to suit the broiler. Oily fish need pepper and 
salt, but dry ones, like white fish, need to be rubbed in olive oil or 
: butter before broiling. Grease well a double wire broiler with 
, pork fat, put in the fish, hold close to the coals, and turn often. 
: The flesh side should be cooked brown. Small fish need to cook 
five to ten minutes, and larger fish fifteen to twenty. When the 
| fish is very thick, to brown nicely, lay the broiler on a dripping 
pan and put into the oven till cooked through. The flesh will 
| easily separate from the bones when it is done, MHerrings are 
sometimes wrapped in buttered brown paper and broiled in a pan 


in a hot oven; care must be taken that both pan and oven are 

very hot. Serve broiled fish with butter and pepper, and accom- 

pany with salad dressing and sharp pickles. : 
Oily fish should never be fried. Dry fresh fish may be rolled ‘n 


; 
eisai 27)" Vee ae bs casual “dead Ah ail Bi. | RMR a: 


FISH. | 123 


wheat or corn flour, and fried quickly in plenty of hot lard. Take 
out on a large wire receiver, and drain carefully over the pan; 
add pepper and butter when it comes to the table. Frying in a bit 
of butter or lard is neither broiling nor frying, but partakes of the 
nature of both. Cook until the under side is brown before turning, 
or it will break. Few fish will fry in less than three minutes, and 
a thick fish requires considerably more time. Have fish thoroughly 
dry that the flour in which it is rolled may not become pasty. 
Stewed tomatoes or some acid sauce should be served with fried 
fish. Fish to be steamed should be prepared and served as if for 


boiling. Salt fish may be freshened, and broiled or toasted, and a 


served with butter gravy, or simply as a relish, buttered and pep- 
pered. Smoked fish may be broiled or baked in buttered papers. 
Pickled fish may be freshened and boiled, toasted or baked. 
Mackerel and herring should be laid lengthwise of the platter, 
heads and tails alternating. Always garnish the platter, if it be 
with nothing more than a wreath of wild grape vine in summer, or 
leaves from cabbage sprouts in winter, made bright with bits of 
beet pickles, or slices of lemon. [Fish is spoiled by waiting, there- 
fore remove all skewers and twine quickly and send to the table on 
hot dishes. One can easily select No. 1 salt mackerel, as it is 
marked by the dresser, at the time of putting up, with one slit 
with a knife at the right of the backbone inside. No. 2 has two 
slits, and if not marked at all they are of an inferior grade, 


FISH IN SEASON. 


Trout, white fish, pickerel, crabs, perch, etc., are eaten the year 
round. 

Winter: Halibut, cod, haddock, flounders, white fish, smelts. 

September to May: Oysters, clams. 

May to September : Salmon. 
_ November to August: Shad, brook trout, lake trout. 

April to October: Mackerel, eels, lobsters. 

June to October: Blue fish. 


+ a 4 
i _ a a) i ee 


12: FISH. 
CLAMS. 


Fresh clams are heavy and their shells close tightly. To pre- 
pare clams for boiling place a peek of fresh clams in a bushel 
basket, sift well among them a pint of yellow corn meal, and cover 
the basket for the night. The next day dash over them a pail of 
clear cold water, give them another pint of meai and let stand an- 
other day. They will then be in fine condition for boiling, the 
feeding having very much improved them. Now place 2 quarts 
of boiling water in a kettle, wash the elams well and pour them 
into it. Let boil smartly until the shells are well open; remove to 
a large pan, and when cool enough, take off half the shell and 
serve on the other half, with a little salt. This boiling is neces- 
sary in preparing clams for cooking in any way. A pair of sharp 
scissors are indispensable in removing the black heads, as should 
always be done in preparing them for stews, soups, scallops and 
chowders. | 

SEASIDE CLAM BAKE. 


Have a level floor of stones for an oven, and pile on it seaweed 
and burn, adding as it burns out, until the stones will crackle when 
water is sprinkled upon them. Sweep off the ashes, and spread 
on a thin layer of seaweed. Have the clams well rinsed in salt 
water. Pile them on the hot stones, making them low in the center, 
and a ridge around, sloping off to the edges of the rock. Lay 
into the depression thus made halves of chicken, well dressed, ears 
of green corn, potatoes, which have been thoroughly cleaned with 
seaweed or a rough cloth, and a nice bluefish or pickerel; in fact, 
almost any young, tender meat, fish, or vegetable, is delicious 
cooked in the steam of the clams. Cover the whole thickly with 
seaweed, and over this throw a great piece of canvas to keep in 
the steam. When the shells of the clams in the ridge are thor- 
oughly open, which will be in about 45 minutes, the whole will be 
done, Have ready melted butter, salt, vinegar, pepper, and brown 
bread, to serve with this bake. One never gets to the dessert, 


* > 


4 i oH) 
ital sia: Fah ca tae NGtt, ies ee ree a eae ee nce 


re 


SS ee 


Hii value of fruits as food is far from being understood. 

They are more or less abundant in every part of the world, 
«nd nourish and refresh those who are wise enough to include them 
among the necessaries of life. 

Nature has provided under a variety of forms and coverings the 
sweets and acids, flavors and oils, essential to the sustenance of 
every portion of the body. First in importance and universality 
is the apple, and the grape follows; these nave been called the 
king and queen of fruits. It has been quaintly phrased that ‘‘in 
that case the berries might be members of the royal family, 
peaches, pears, and plums, members of the cabinet, and tropical 
fruits, the foreign ministers.” Fruits are first cousins to grains, 
and science has demonstrated that together they constitnte a food 
which produces a well-developed, strong-limbed and clear-brained 
people. 

The athletes of ancient Greece were trained entirely on a vege- 
table diet. The boatmen of Constantinople, who live on bread, 
cherries, figs, dates, and other fruits, have a wonderful muscular 
development, The children of the desert exist for a long time 
upon a handful of dates a day, and travelers speak of raisins and 
parched corn as common fare. 

If this were a medical article many authorities might be cited 
whose study and experience prove ‘‘that there is scarcely a dis- 
ease to which the human family is now heir, but the sufferings 
therefrom would be greatly relieved or entirely prevented by the 
use of fruits which are now so generally forbidden” or neglected. 
Particularly do the nervous American people need all that nature 
can give in this line to supply the waste of the system, ate rein- 
force the vitality. HEN 

During the last ten years there has been a most gratifying in- 
crease in the use of fruit, and the supply has multiplied and im- 

125 Laan is 
felts tba 


nv 
eit 


) 


eS TN 


se 


126 FRUIT. 


proved to meet the demand. [Fruits are to be highly prized, 
whether fresh or dried, cooked or raw, as food or in beverages, and 
ought to constitute a large part of the daily fare. Wives and 
mothers are learning that a farinaceous and fruit diet is not only 
desirable for the children, but is one of nature’s agencies to pro- 
vide a sound body and a sound mind, and aid in the formation of 
temperate desires and habits. 

Taste, and often genius is shown in the arrangement of fruit for 
the table. All varieties are appropriate breakfast dishes, and the 
season determines largely what can be used. Fruits should be 
carefully selected. Melons should be kept on ice, so as to be 
thoroughly chilled when served. Nutmeg melons should be cut in 
the grooves, and have the seeds removed before serving. Water- 
melons should either be cut across the middle and served in the 
rind in sections, or have the heart removed and brought in on 
the plates. Apples shouid be perfectly ripe and pared before eat- 
ing. From among the many varieties some can be found suited to 
almost every month of the year. Sweet apples are particularly 
nice baked and served with sweet cream. ‘‘ Bananas are destined 
to be the fruit of the future,’”’ says one importer, and no other fruit 
possesses such a large amount of nutriment. The increase of the 
excellency, and the cheapness of grapes, as well as their abundance 
in every part of the country, put them within reach of all. The 
imported varieties flourish luxuriantly in California, while the fine- 
ness of her raisins is giving her the precedence over the foreign 
trade. See that grapes are washed and drained well before serv- 
ing. Oranges are to the southern and tropical lands what the 
apple is to the temperate zone, but the facilities of transportation 
give each section the benefit of all. Our own country now rivals 
foreign ones in the cultivation of oranges, while California and 
Florida vie with each other to produce the finest variety. The 
sourer oranges of the market come from Valencia. The simplest 
of many ways to eat an orange is to cut a slice from the top and 
eat the juice and pulp with a spoon. Medical experts claim that a 
sour orange eaten daily before breakfast produces usually a condi- 
tior of almost perfect health. Peaches are not only a delicious 
fruit for food, but beautiful for tabie decoratioa. Apricots and 


vk 
+ alia 
2 La 


FRUIT. 127 


nectarines increase the variety with a delicate though peculiar 
flavor. Pears are more highly prized each year, and, combined 
with peaches, plums, and grapes, present a dish delightful to the 
eye, as well as grateful to the palate. The red or strawberry pine- 
apple is greatly inferior to the white one, though suggesting its de- 
licious flavor. The sugar loaf, one of the sweetest and best pines, 
comes from Havana, while some choice varieties are produced in 
Jamaica. They should either be grated, or picked with a fork 
from the hard core, and sprinkled with sugar a little time before 
serving. Buy cocoanuts cautiously in summer, as the milk is 
quickly soured by the heat. Of almonds the Princess is the best 
variety to buy in the shell; of the shelled, the Jordan is the finest, 
though the Sicily is good. For cake or confectionery, the shelled 
are most economical. 

Many small fruits are used as long as the season allows. The 
fresh strawberry, raspberry and blackberry are in great demand on 
the table; their fine flavor is lost in some measure by cooking. 
The white currant is a favorite for the table, and the red more 
commonly used in cooking. Red and white currants mixed form 
a pleasing dish. If berries are clean do not wash, but pick them 
over carefully. If they need to be washed, put into a sieve or 
colander and set in a large pan of water, allowing the water to flow 
around each berry. Drain quickly, and avoid mashing. 


CANNED FRUIT. 

‘‘Tf anything is worth doing at all, it is worth doing well,” 
finds a good illustration here, for poor work means either spoiled 
or injured fruit. Select perfect fruit, just ripe, fresh picked, and 
cook with very little sugar. Small fruits should be picked early 
in the morning, and canned immediately, if possible. Use a silver 
knife in preparing large fruits, and drop them into cold water to 
prevent change of color. Ali fruit should be carefully picked 
over, and cooked slowly in a porcelain or granite-lined kettle with 
a very little water and sugar. The sugar can be omitted without 
detriment to the fruit. It must boil to prevent fermentation, but 
oe rapidly, or it will lose its flavor and its form. 

The os i be of glass, free ‘om i and blisters, nit 


’ 
> 


tightly-fitting porcelain-lined cover. The rubbers should be fitted, 
_ washed i in warm, not hot water, and if any are hard or stretched, 
They can be replaced from any rubber, crockery or 
rifle a Use pint jars for small fam- 
washed, sweet, and the covers fitted be- 
red " 


_ time on a hot plate, that if the juice is spilled it may be saved. It 
is better to prepare only two or three cans of fruit at once, as one 
is apt to get tired and not do the work well. Attend to only one 
can at a time. Fill level full, let settle a moment, and fill up 
again. Wipe off the neck of the jar, put on the rubber, fill up 
with hot syrup, if the fruit has settled more, and screw on the 
| cover ag tightly as possi holding the jar with a damp towel. 
A me object of excluding the air is to keep out germs which would 


- for sealing at the pitting point, This is the whole secret of per- 
ws fect canning. As the fruit cools, it will shrink and leave a 
vacuum. 

If the re is plenty of time, can fruit in the following manner: 
Fill the ji jars with the fresh fruit, put on the covers loosely, and set 
upon a rack, in a large boiler or kettle of jukewarm water, Let . 
the water come within two inches of the top of the cans which 


must not touch each other. Cover the cans with a thick, folded 


RAE 


on 


yh cn ale  aneae 


“While the fruit is cooking, roatiy scald the cans and have | 
them ready in a pan of hot water. When ready to fill, set one ata 


_ cause the fruit to spoil Boili ing kills these and that i is the reason 


cloth, and steam until the fruit is soft. A syrup made of equal “ 
parts of sugar and water can be poured into each jar, filling it two- j 


ay Ht} ‘ 


- thirds full, or sugar can be sprinkled over the berries before pue 


“ting: into the i then steam. If sugar is not geet fill e 


a FRUI®. y 199 


‘to the cover. Use labels, and 
Set them in a eool, dark Place, 2 
moisture, causes fermentation.” 
® used in canning, steam the a 


‘_ them in with a mallet. 
aade as follows: One pound 
and while cooling dip the mouth ¢ 


Te can successfully, have clo 
firm sie keep pros phi 


ly with the white of an 
ight and warmth, a3) well. as 
e mouthed bottles must be 


vers for the cans, Mott 
the cans full, and seal’ @ 
OOS, porcelain ladles, sil, 
Plenty of time, care and 


= 


fed 


Pel 


4 
¥ 


LENGTH OF TIME REQUIRED FOR COOKING FRUIT. © ‘ 
& 4 


Blueberries “i cherries. RECS He. a 


one ee ee meh Oe ow) 


ow 


biragbettioss .. edeess sens s Selma 
Wholeppeaches............... 3m 
Halved pours and quinces..... 


YK | 


heer k 


SUSANNA DODD'S TABLE OF PROPORTIG 

: “Water. Suge 
i. .5 quarts.......1 quart...i%..... 2m 
Uae MRR OS la quarts. a ge 
BB cele a ini RS ee 
i ee ‘3 


a 
age 


ARADO O HM AN AGH a on 


130 


ar 
% Make a syrup of 2 cups Wy: 
pare taxé apples—mellow on : 


r to erohait cup sugar, and pre- 
lauj2re not likely to keep long geey 
0 ling syrup, let cook slowly “au? 


h Iecooking if it is desired to fa 
ig ariwhen canning, ot heat and 


| Prepare@equal quan 
«till tender in water suf 
‘nd cook the apples 
layers.and cover with'a syrup, allé 
if pound of fruit, and water to dis 
heat thoroughly and seal iif cans. ,* , 
ANNED BERRIES. «ue 


a 


‘el it. Lae stand 12 hours, 


berries swhose skins have not been broken, or the iy : 
darken the SYTUD ; Al cans compactly, set in a kettle off col , 
ny pater, with a cloth ben tl mover an even heat; when suf- 


pres as rflavor of, the fruit. “Cover the cans! 
.* tain, The tC on the top berries. To insure full cans whi 
| erries heated in like manner to supply’shrin F 
™ uit swims, pour off sugglus syrupy fl with hot fru t, 2 
as soon as the fruit at the topiis thoroughly scalded.’ . 


PLAIN CANNED BERRIES. 


puput in a pita i ettle on the st ve, 2 


* small cup of a toe. at firsty (28k 
7 oe taste, eg, * may be omitted, , 4 ") minutes, fill” 
7 | $eal with putty or of Paris uiflessyj 


is rule applies to’ raspk Rese i 
? “ha tlie smalliperries! ~ e 4 
LACISBEREIES, fe % 


. — 


: : . ' 4 y i P 
"9'* aim 1% 


ficiently ; boil 1Prnindis, put into cans seal at olice. i B 
raspberries may be canned in, the sie manner. ey: a 


*. 


¥ * CANNED BLI RRIES. 


can, allow ,cup sugar, ¢ 
cook 10 fhinutes. Can tH 
crate holds sixteen. angst a 


7 


' 


_ Wash and stone ei straining the juice and adding it to 
Mruit. @Sprinkle with” sugar, allowing 1,cupysugar to “each 
quart, Let stand till the juice settles, cook slowly, 10 minutes, 
pour into @ans and seal. ‘The flavor of, cherries is impréved by 
m spoiling a tablespoonful of the pits “— ina muslin bom with each 

mof fruit. Remove before sealing. © . 


CANNED CHERRIES—2. a 
% vay 
_Tcup water, 


> » Sour cherries are best for canning, tnt white ones are also.aal ce 4 


<a aisyrup of sugar and water in 
add the fruit, angaboil 5 minutes ; ! 


1% pound sugar, ?, @ 
re ‘the citron, cut it in little blocks _ oe Il tender. 


‘the cans; , 


‘ip 


“ny the over carefully, remmey 
| Pheat slowly j ring kettle; stew Semen 
add sugar,.al owi pounds ou: 
tle Oceasionally to mix 
a8 hot as ‘tt 


aN ii Jy , 
132g ) # ®rx07." Sins ‘ P) ® 


CANRED romana, 
? pounds sngar, 
1 pint Vinegar. . a 


with ‘aiing water and seal; when opened pour off the water § 
cook like fresh berries. 
’ CANNED GRAPES—1. 3 
Look over,the grapes carefully, wash and weigh them, using one 43 
half pound sugar to 1 pound fruit. Prepare the grapes by pop 
ping the pulps from the skins as directed in recipe for preserving 
rapes; cook the pulp tilithe seeds are loosened, strain through a 
“sieve, aga the skins and sugar to the juice, cook 15 minutes, ty 4 
into cans ang seal at once. 


lidly as possible; et 
_ When the water boil) add a veel made of equ 
# sugar and water, filling the cans. to overflowing, and 


f a j 


} 4 CANNED FRUIT JUICES. 


7 Hil them in 
@lude the air. Fr 
, 


t 


ig areCused in | 
Py 4 © : itt 2 


1 mind vinessagee ‘! 


"+ Y. | Lage 


a syrup of the sugar Me vt vinegar, using a little water if 

to cover the peaches ; cook soft, oe can as usual. % 
CANNED PEACHES—2. : 

Pare, halve and stone; make a syrup of 1 pint erang a’ ed 
to 1 quart water, cook in a porcelain kettle, and when it - boils, 
drop. in enough fruit for one can; watch closely, Mie ie A 
silver fork, remove very gently when the peaches are tender, 
place in the can previously heated according to instructions. 
When filled, pour in the hot syrup, cover, and seal at once; add 
the fruit to the hot syrup, and repeat the operation. If thers are 
more peaches than are needed, place them in another can and keep 
hot until more are ready, and so on until all are canned. Skim 
the syrup before adding peaches, making only enough at one time 
for two cans. a ea 
saat CANNED PEACHES—3. gant 
Make a. sweet syrup and keep it hoi in a porcelain kettle on the 
stove. Have plenty of hot water in another one. Pare, halve / 


and drop the peaches into the boiling water; let them remain — 
until a silver fork will pierce them, then lift bt with a wire spoon, 
-. fill a can, pour in all the boiling syrup it will hold, and seal j imme. 
diately. Continue in this way, preparing and sealing only me can | 


aS) 


ata time; boil ade the water with the syrup, if any is 


™ CANNED PEACHES—4, 

Pare and halve the peaches, removing the pits, and lay 
cold water. Make a syrup, using 1 pound sugar to 3 ‘pints hot 
water. Will the jars with the cold peaches, sprinkling each pai 
- well with sugar; fill the jars with the hot syrup, and. 8 


; diately. 
hy, 


To peel, place in : 
- ment, then into ree) 
it and labor. 


seth a. steamer, half fil wi 
its have been removed, nee - tigl t 


s a 
134 . FRUIT. « 


silver fork. Prepare a syrup in a porcelain kettle; drop the 
peaches gently into the boiling syrup for a moment, remove to the 
cans, ‘fill with the syrup, and seal at once. With the exception of 
the mode of peeling, this recipe applies equally well to pears. 
CANNED PEARS. 
oo and can as in recipe for canning peaches No. 2, except 
t they require longer cooking. When done they are easily 
pierced with a silver fork. A sliced lemon may be added. 


CANNED PINEAPPLE, 

Pare, cut out the eyes, and pick the pulp from the eore of ripe 
pineapples; make a syrup, using 24 pounds sugar to 3 pints water ; 
boil 5 minutes, skim, add fruit, let boil up well, pour into hot cans 
and seal, 

CANNED. PLUMS. | 
2 pounds plums, 1 pound sugar, 
1 pint water. 

Make a syrup of the sugar and water, wash the plums and put 
them into the syrup whole, boil 8 minutes, put into cans and seal 
at once. If pricked with a fork before placing in syrup they are 
less apt to burst. Cherries may be canned in the same manner. 
‘'welve pounds of damsons and three pounds of sugar will fill six 
quart cans, and the same rule holds good for pears and peaches. 


CANNED GREEN GAGE PLUMS. 

Look the fruit over carefully and wash it; fill the cans and place 
in a boiler of cold water, having the water come up as far as pos- 
sible around the cans and not boil over into the fruit. Cook till 
the fruit is tender—l14 or 2 hours. Take out the cans and pour 
the juice that has accumulated on the plums into a preserving ket- 
tle, and add ghemmes sugar to make arich syrup; let boil up well, 
fill the cans, return to the boiler, and let stand in the boiling water 
15 minutes longer ; screw on the tops, and remove from the water. 
Kach can pnust be full before sealing. 

| ‘= PLUMS. 


Select perfect plums, ich are not too ripe, and fill a large 
crock, putting them in ce s0 as not to break fe tare! 


FRUIT. , 135 


lowing none of the plums to rise above it. The water should be 
level with ss top. Keep the crock in the cellar, and cover it with 
aboard. A ’scum will rise on the plums during the winter, which 
helps to keep them. When wanted for use, scald them, pour off 
the water, add more, and stew until tender. Sweeten to taste. 


CANNED RASPBERRIES—1. 


To preserve the shape and color of red raspberries, put ther 
carefully into the cans, sprinkling in sugar if desired. Fill the 
cans, shaking the berries down gently, and proceed as directed in” 
recipe for Canned Berries, except that no syrup will be required. 
Put the covers on loosely to retain the heat, and cook till the fruit 
boils, filling the cans as it settles with extra berries heated in the 
same manner. Screw the covers down tight and take the cans 
from the water, being careful to tighten the covers as they cool. 


CANNED RASPBERRIES—2. 


Have ready a pan of ice-cold water. Look over the berries, and 
throw 1 quart at a time into the water. With a wire skimmer, 
dip them carefully into a granite-lined kettle. For every 3 quarts 
allow 1 largecup sugar. Let them stand till there is enough juice 
to cook without burning. Simmer slowly, being careful not to 
break the fruit. When thoroughly heated, fill the cans, screw on 
cae top, shake down, open and fill again, sealing quickly, and keep 
in a dark, cool place. Black-caps require some water, as they are 
much dryer than the red berries. Red raspberries and currants 
in equal quantities may be canned in the same manner. 


CANNED RASPBERRIES WITH CURRANT JUICE. 
12 pounds sugar, 1 quart currant juice, 
10 pounds red or black raspberries. 

Make syrup of the sugar and juice; when boiling, add the fruit, 
and continue to boil for 10 minutes. Put in glass cans and fasten 
immediately. 

CANNED RHUBARB. 

Prepare and stew without sugar, andyas little water as possible 
to prevent burning, before the juice flows. Have the cans ready, 
fill, and screw on covers quickly. When cool, wrap the cans in 

4 _ brown ss on and keep in a hea dark pace. Or, let simmer for 


‘ a “a 


136 FRUIT. | ae 

half an hour in a syrup, using the same weight of sugar as fruit, 

then seal. 4 
Always use granite, earthen, or glass for rhubarb. The leaves 

should be eut from the stalk as soon as it is pulled, and it should 

be kept in a cool place, to have it fresh and firm for a day or two. 


ie CANNED STRAWBERRIES—1. 


To each guart of fresh strawberries allow 1 coffeecup sugar. 
‘If there is no juice in the bottom of the fruit, add 1 or 2 table- 
spoons water to prevent burning before the heat brings out the 
juice; heat slowly, and when it boils, add the sugar, stir gently 
until it boils up again, and can immediately. It is better to cook 
only enough fruit for one can at atime. Usually a few spoonfuls of 
the syrup will be left to begin the next can. Strawberries are con- 
sidered difficult to keep, but there is no trouble if the fruit is fresh, 
the can air-tight, and kept according to general directions for can- 
ning fruit. ; 
CANNED STRAWBERRIES—2. 


Place as many berries as can be put carefully into the preserv- 
ing kettle on a platter; add sugar, allowing three-quarters of a 
pound to each pound of fruit, and let them stand 2 or 3 hours; 
pour the juice that has settled into the kettle, remove the scum 
that rises when it begins to boil, and put the berries carefully into 
it. Let them boil up thoroughly, and seal at once. 


CANNED WATERMELON. 
344 pound sugar, 1 pound fruit, 
Ginger root. 

Cut off the rind, remove ail the red part, and cut the rest in strips 
2 or 3 inches long; boil until tender enough to pierce with a fork, 
remove from the water and drain afew moments. Have a syrup 
ready, using only what water is necessary to dissolve the sugar, 
skim, add the melon and a few pieces of ginger root, cook a few 

moments and seal in cans while hot. 
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- JAMS. y 
iil fruit carefully and bruise itwell to prevent its hard Mh 
ening when cooked. Two methods for making are given. Allow 
equal proportions of sugar and fruit, mash thoroughly, and cook 
over a slow fire till it jellies. Or, allow three-quarters of a pound 
of sugar to one pound of fruit. Cook the mashed fruit fifteen or 
twenty minutes before adding the sugar, heated, and from ten to 
thirty minutes afterward. Stir sufficiently to prevent scorching, 
watching carefully. In making butter or marmalade the same 
proportions are used, but the fruit is cooked to a firmer consist- 
ency. Jams are made from the more juicy berries, such as black- 
berries, currants, raspberries, strawberries, etc.; butters or marma- 
lades from the firmer fruits, such as apples, pineapples, oranges, 
peaches and apricots. All require the closest attention, as the 
slightest degree of burning ruins the flavor. Jam or marmalade is 
sufficiently cooked when no juice or moisture gathers about it, 
and it looks dry and glistening if dropped on a plate. Put up in 
glass or small stone jars, and seal or secure like canned fruits or 
jellies. Keep jellies and jams in a cool, dry, and dark place. 


APPLE BUTTER. 


Take ripe apples, crab apples give a fine flavor, put them in a 
preserving kettle, after cutting them in quarters, barely cover 
with water, boil soft, and strain through a sieve. To each 
pint of pulp add two-thirds of a pint of sugar, or 1 pint if the 
apples are very sour, and boil slowly for several hours until the 
mixture is firm. It must be stirred almost constantly to prevent 
burning. If any spice is desired use cinnamon. Put in stone jars 
or bowls, and when cold cover as for jelly. Or, strain off some of 
the juice for jelly, put the remainder of the apple througi a sieve, 
and proceed as directed above. 


PUMPKIN "BUTTER. 


Prepare 1 pumpkin; cut it in smail pieces, and stew till soft. 
Prepare 3 more pumpkins, stew, and strain through a coarse jelly 
bag; add the juice to the first pumpkin and boil 10 hours or 
stirring often. 


b oe 


RHUBARB BUTTER. ¥ 
Allow 1 pound of sugar to each pound of peeled and chopped 
rhubarb; let them simmer together gently for an hour, or more if 
the rhubard is old and tough. — 
APPLE JAM. 
10 pounds apples, 3 lemons, juice, 
7 pounds sugar, 1 lemon, rind. 
Pare and slice the apples, boil all together slowly, stir, mash 
well, and cook until clear. 
BLACKBERRY AND APPLE JAM. 


2 quarts blackberries, 1 quart cooked apples, 
2 quarts sugar. 


Boil all together 20 minutes. 
CURRANT JAM. ; 
_ Pick from stems and wash thoroughly, put into a preserving ket- 
tle and boil 15 or 20 minutes, stirring often, and skimming; add 
sugar in the proportion of three-quarters of a pound to 1 pound 
fruit, or, by measure, 1 coffeecup to 1 pint mashed fruit; boil 30 
_. tainutes longer, stirring almost constantly. When done, pour in 
Sydgn mall jars or glasses, and seal; or secure like jelly, by first pressing 
gaper, cut to fit the glasses, on the fruit, and then larger papers, 
- prushed on’ the inside with the white of egg, whose edges turn 
‘down over the outside of the glass. 
The addition of 1 pound of raisins to each gallon of currant 
jam converts this into French jam. 
PINEAPPLE JAM. 
Grate pineapple, and to 1 pound of pulp add three-quarters of a 
pound of sugar. Boil 10 minutes. No water is required. 


RASPBERRY JAM—1. 
Make by itself, or, better, combine with currants in the propor- 
tion of one-third currants to two-thirds raspberries ; mash the fruit 
well, and proceed as in currant jam. ; 
Make blackberry jam like raspberry, except that it should not 
be mixed with currants. 
Strawberry jam is made exactly like blackberry jam. 
RASPBERRY JAM—2. 
Weigh the fruit and allow three-quarters of a pound of sugar te 
1 pound of fruit. Mash together vo stand a few hours or 


FRUIT. 139 


over night in the cellar or ice-box, Drain off the juice, and when 
boiling hot, add the berries. Simmer until as thick as desired. 
Pour into jelly tumblers, or bowls, and when cold cover with but- 
tered paper. 

STRAWBERRY JAM. 

Allow three-quarters of a pound of sugar to 1 pound of fruit, 
and 2 cups of red currant juice to every 4 pounds of berries if a 
tart flavor is liked. Put the berries in the preserving kettle, pour 
over the currant juice, and boil about 30 minutes, stirring almost 
constantly; dip off most of the juice, add the sugar, and boil 30 
minutes more, skimming when necessary. Put in small jars or 
jelly glasses. Can the juice that is left over, or strain it for jelly. 

GREEN TOMATO JAM. ‘ 

Peel and slice green tomatoes, boil slowly 4 hours in a syrup 
made in the proportion of 1 pound sugar to 2 pounds tomatoes; 
when done flavor with lemons. 

APPLE MARMALADE. 

Peel, quarter and core a large panful of tart apples, cover with 
water and cook till very soft. Squeeze the juice and puip through - 
a thin jelly bag; weigh, and allow three-quarters of a pound of 
sugar to 1 pound of pulp. Add a little gelatine dissolved in 
water, and let it boil steadily 20 minutes. 

CRAB APPLE AND PLUM MARMALADE. 

Cook the apples and plums separately, as for sauce, put through 
a sieve and measure each. Allow 3 pints of the apple pulp to 1 
of plum; mix and weigh, adding 1 pound of sugar to each pound 
of pulp. Cook very slowly, stirring constantly to prevent scorch- 
ing, until very thick. The thicker the marmalade is the nicer it 
is, and the flavor of the combined fruit is delicious. 

CHERRY MARMALADE. 

This is best made of fine Morella cherries. Wash the cherries 
and put them on to stew with 1 gill of water to 1 pound of fruit. 
When perfectly tender pass them through a colander to extract the 
stones. ‘To 1 pound of the pulp add 1 pound of sugar, and when 
the sugar is dissolved put over the fire, and boil to a smooth paste. 

GOOSEBERRY MARMALADE—1. 
Stew the berries in a littie water, press through a coarse sieve, 


140 FRUIT. 


return to the kettle, and add three-fourths of a pound of sugar to 
each pound of the pulped gooseberry; boil three-quarters of an 
hour, stirring constantly ; pour in jars or bowls, and cover as di- 
rected for currant jam. It will cook in the oven with less danger 
of scorching, and will not need as much care as if on the stove. 
The doors should be partly open. 


GOOSEBERRY MARMALADE—2, 


Top and tail the fruit, bruise it and cook till soft, stirring con- 
stantly. Rub through a sieve, and add to the pulp 4} pounds of 
sugar to 6 pounds of the original weight of the fruit. Add the 
sugar gradually, and boil until firm. 

, GRAPE MARMALADE. 

This is made of ripe or green grapes. After picking them from 
the stems and rinsing well, stew gently in a porcelain or granite . 
kettle, for 10 minutes, in just enough water to keep them from 
sticking; run them through a sieve or fine colander to remove the 
skins and seeds. To each pint of sifted pulp and juice, add three- 
fourths of a pint of sugar, and boil until of the consistency de- 
sired; a large quantity will need to boil at least 2 hours, 

ORANGE MARMALADE. 
8 oranges, 4 quarts water, 
5 lemons, ¥ 8 pounds sugar. 

Slice the fruit, take out the seeds, add water and let stand 36 

hours; then boil hard for 2 hours; add the sugar and boil slowly 


1 hour or until it jellies. 
ORANGE MARMALADE, SCOTCH WAY. 


Slice the oranges very thin, taking out the seeds. To each 
pound of fruit, add 2 pints water. Let this stand 24 hours; then 
boil until the chips are tender. Next day, weigh it, and to each 
pound add 1} pounds of lump sugar. Boil the whole until the 
syrup jellies, and the chips are clear. This will be in an hour, 
One dozen oranges makes about twenty pound pots of marmalade. 


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PEACH MARMALADE—1. 
Take very ripe peaches, mash fine, put in a porcelain kettle — 
until quite warm, strain through a colander, weigh, put back in the — 
‘xettle, and allow three-fourths of a pound sugar to each pound 


FRUIT. 141 


fruit. Stir well until the sugar is melted, boil fast 20 minutes, 
and put in small bowls. When cold, seal the same as jelly. 


PEACH MARMALADE—2,. 


Choose ripe, well-flavored fruit. It is wise to make preserves at 
the same time, reserving for marmalade those that are soft. Boil 
the pits in the water with which the syrup is to be made. Pare and 
quarter the peaches and boil 30 minutes before adding sugar, stir-. 
ring almost constantly from the time the peaches begin to cook; 
add sugar in the proportion of three-fourths of a pound to 1 pound 
fruit, continue to boil and stir for an hour longer, and put up in 
jars, pressing paper over them as directed for jellies. 


PINEAPPLE MARMALADE, 


Prepare as for preserving, and continue cooking the pineapple 
pulp for half an hour, then strain it through a colander. Return 
to the fire and boil, stirring continually till it curls before the fin- 
ger, which is pushed through a little taken out to cool. Or, peel 
the pineapples and grate them, saving all the juice. The pulp and 
juice should then be weighed, and 1 pound of sugar added to every 
pound of pineapple. When the marmalade has boiled half an 
hour, test it by pushing the finger through a little which has been 
taken out to cool. If it is not done cook it longer. 


PLUM MARMALADE. 


Wash the fruit, and stew it with enough water to keep from 
scorching. Mash, and strain through a colander. To 1 pint of 
pulp add 1 pound of sugar. When the sugar is dissolved, boil it 
till it is a smooth mass. Or, use plums left after straining off the 
juice for jelly, and sift to remove stones and skins; to 1 pint of 
pulp add one-half pound of sugar, and boil slowly, stirring well to 
prevent burning, until smooth and thick. 

QUINCE MARMALADE. 


Take quinces after making jelly, boil till soft, put through a 
colander, and to 1 pound of pulp add 1 pound of sugar. Boil till 
of the consistency desired. Canned or preserved quinces may also 
be used for marmalade by chopping fine, adding sugar if needed, 
and cooking till firm. 


149° FRUIT. 


JELLIES. 

Jellies should be made from the best fruit, with granulated 
sugar, and cooked in a porcelain or granite kettle. Be careful to 
choose fruit that is barely ripe, otherwise the juice will not jelly 
well, and will have a tendency to liquefy. Place the fruit in the 
kettle with just enough water to keep from burning, stir often, and 
let remain on the fire until thoroughly scalded; a better but slower 
method is to place it in a stone jar set within a kettle of tepid 
water, cook until the fruit is well softened, stirring frequently, and 
then strain a small quartity at a time through a strong, coarse 
flannel or cotton bag wrung out of hot water, after which let it 
drain, and squeeze it with the hands as it cools, or strain through 
another bag to make it very clear. The larger fruits, such as ap- 
ples and quinces, should be cut in pieces, cores removed if at all 
defective, water added to just cover them, boiled gently until ten- 
der, turned into a bag and placed to drain for three or four hours, 
or over night. As a general rule, allow equal measures of juice 
and sugar. Boil juice ten minutes from the first moment of boil- 
ing, skim, add sugar, and boil ten minutes longer; or spread the 
sugar in a large earthen bowl, set in the oven, stir to prevent burn- 
ing, boil the juice ten minutes, skim if needed, add the hot sugar, 
let boil up once, and pour into jelly glasses immediately, as a thin 
skin forms over the surface which keeps out the air. To test 
jelly, drop a little in a glass of very cold water, and if it immedi- 
ately falls to the bottom it is done; or drop in a saucer, and set on 
ice or in a cool place; if it does not spread, but remains rounded, 
it is finished. Set the glasses on a wet cloth and the boiling 
liquid can be poured into them without danger of breaking; or, 
let, the liquid run into them over a silver spoon standing in the jar 
or glass. When ready to put away, cover with pieces of writing or 
tissue paper, cut to fit, and pressed closely over the jelly; put ona 
cover of thicker paper, brushed over on the inside with the unbeaten 
white of an egg, and turned down on the outside of the glass. 
Keep in a dry, cool, and dark place. Jelly needs more attention 
in damp, rainy seasons than in others. 

APPLE JELLY. 
Wash, quarter, and core tart, juicy apples, and to 8 quarts quar- 


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FRUIT. | 143 


tered apples add 3 quarts water. Let them boil slowly until a 
mush, renewing the water as it boils away so that the dish is as 
full when the apples are done as it was at first. Strain through | 
flannel, allowing it to drain thoroughly, but do not squeeze it. 
Add 1 pint of sugar to 1 pint of juice, and boil 20 minutes, skim- 
ming it well. 

: CRAB APPLE JELLY. 


Wash and quarter large Siberian crabs, but do not core them, 
cover to the depth of 1 or 2 inches with cold water, and cook to a 
mush; pour into a coarse cotton bag or strainer, and extract all 
the juice. Take a piece of cheese cloth or crinoline, wring out of 
water, spread it over a colander placed on a crock, and pour in the 
juice, allowing plenty of time to run through; repeat this process, 
rinsing the cloth frequently. Allow the strained juice of 4 lemons 
to 1 peck of apples, and three-fourths of a pound of sugar to each 
pint of juice. Boil the juice from 10 to 20 minutes; while boil- 
ing sift in the sugar slowly, stirring constantly, and boil 5 minutes 
longer. ‘This is generally sufficient, but it is always safer to ascer- 
tain whether it will jelly. 


CRAB APPLE JELLY AND MARMALADE, 


Have good, sound crab apples, not too ripe, cut out all defec- 
tive portions, wash, and to 8 quarts apples add 3 quarts water; 
boil slowly 1 hour, or till the fruit is quite soft, renewing the 
water that the apples may be covered when cooked. Strain 
through a jelly bag, but do not press with the hands, as only the 
clear juice is used for the jelly, and let it boil 10 or 15 minutes; 
then add the sugar, which has been heated in the oven, allowing 1 
pint of sugar to each pint of fruit, and boil 5 minutes longer. 
Or, press the pulp through a sieve to take out the cores and skins, 
To each pint of puip add 1 pint of sugar, and cook till of the con- 
sistency desired. 

BLACKBERRY JELLY—l1. 
Squeeze the juice from the berries and strain it; add an equal 


quantity .of sugar, and boil hard 25 minutes, then pour inte 
moulds, — 


ae FRUIT. 


BLACKBERRY JELLY—2. 
4 pints blackberry juice, ¥ box gelatine, 
3 pints sugar, Water to dissolve gelatine. 


Dissolve the gelatine in the water, stir it into the juice, to whieh 
the sugar has been added, and boil 15 minutes. 
CALF’S FEET JELLY. 


2 calf’s feet, 1g pound Icaf sugar, 
2 quarts water, . 6 lemons, 
4 eggs, whites and shells. 
Cut the feet in small pieces, after they have been well cleaned 


and the hair taken off. Stew very gently in the water, until it is 
reduced to 1 quart. When cold, take off the fat, and remove the 
jelly from the sediment. Put it into a saucepan with the sugar, 
the lemons sliced, with the peel rubbed on the sugar, the whites of 
the eggs well beaten, and the shells broken. Set over the fire, but 
do not stir after it begins to warm. Let it boil 15 minutes after 
it comes to a head, then cover close, let stand half an hour, and 
pour it through a jelly bag until clear. Add more lemons or 
oranges to suit the taste. 
CHERRY JELLY. 

Look over and pit sour, perfect, and juicy cherries. While heat- 
ing, mash them, strain through a jelly bag, measure juice, and add 
1 pint of sugar to every pint of fuice. Simmer slowly uatil a scum 
rises; skim, and boil 15 minutes. Dip into tumblers. Next day 
cover with white paper and fasten the edges with white of egg. 

COFFEE JELLY. 
4g box Cox’s gelatine, 1 quart strong black coffee, 
4g cup cold water, Sugar. 

Soak the gelatine half an hour in the cold water. Heat the 
coffee to boiling point, sweeten to taste, add dissolved gelatine, 
stir well, strain into a mould rinsed with cold water just before 
using, set on ice or in a very cool place, and serve with cream or 
whipped cream, ‘This jelly is very pretty, formed in a circular 
mould with a tube in the center; when turned out fill the space in 
the center with whipped cream. 

CRANBERRY JELLY. 

Prepare juice as in general directions, add 1 pound sugar to 

every pint, boil and skim, and test; rinse the glasses in cold water 


BNL Cie eA ST gt Ee INES ANY aU) unt meee Ie ee 


FRUIT. 145 


before pouring in the jelly. The pulp may be sweetened and used 
for sauee. Or, wash and boil sound berries to a pulp, with just 
enough water to prevent their burning. Pass them through a 
colander or a fruit strainer to remove the skins. Add an equal 
quantity of granulated sugar to the juice, and boil firm. Mouldin 
individual dishes or in a large mould, after dipping in very cold 
water. 
CURRANT JELLY. 

Put the fruit into a stone jar, and set it in a kettle of tepid water 
over the fire. Heat gradually and let boil, closely covered, until 
the skins break. Pour the whole into a elean, stout muslin bag, 
and let it drip into a large earthen bowl or stone jar several hours 
or over night. It is best not to squeeze it, as it wil! not be so 
clear. To each pint of juice, allow 1 pound of sugar. Put the 
juice on to heat slowly, and let it boil 20 minutes. Meanwhile, 
heat the sugar jn the oven, and put it into the boiling juice, where 
it will melt very quickly. Let the jelly just come to a boil and 
remove at once from the fire. Set the jelly glasses on a wet towel 
folded in 4 thicknesses, and fill with the liquid. If it does not 
seem firm enough when cool, set it in the sun. Boiling jelly 
darkens it. Other small fruit jellies are made in the same way. 
Strawberry jelly is improved by lemon juice. Cover closely and 
keep in a cool, dark place. 

CURRANT JELLY WITHOUT COOKING. 

Pick from stems and wash, being very careful that no water is 
left on them. Press out the juice and strain it. To every pint 
allow 1 pound fine white sugar; stir well together until the sugar 
is dissolved, pour in cans, seai and set them in the hot sun for 2 or 
3 days. Or, prepare the juice, and set it in a ccol place in the cel- 
lar for 24 hours. The froth that will cover the surface at the end 
of that time must be removed, and the juice strained through a 
jelly bag, then weighed, and an equal weight of powdered sugar 
added. Stir constantly till the sugar is thoroughly dissolved, 
pour into jars, and cover tightly. A transparent jelly of fine 
flavor, which will keep well, will be found at the end of 24 hours. 


ECONOMICAL JELLY. 
Cook 2 ord jar of sound, clean appie parings in enough water 


146 FRUIT. 


to make 6 teacups of juice when the parings are soft. Strain the 
juice, bring it to a boil and skim it; then add 3 cups sugar, and 
boil the jelly till it is of the proper consistency. 
ELDERBERRY AND GRAPE JELLY. 
4 pounds ripe elderberries, Sugar, 
4 pounds green or partiaily ripe grapes. 

Mash the fruit and put it into a porcelain kettle, add one-half 
cup water, and boil until soft. Strain through a jelly bag, meas- 
ure the juice, return it to the fire and boil 30 minutes; add an 
equal quantity of sugar, boil 5 or 10 minutes longer, pour into 
glasses, and seal when cool. 

FOUR-FRUIT JELLY. 

Take equal quantities of strawberries, raspberries, currants, and 
red cherries, stoned, adding the juice that escaped in stoning. 
Mix the fruit together, put it into a linen bag, and squeeze thor- 
ougaly; when it has ceased to drip, measure, and to 1 pint of juice 
allow 1 pound and 2 ounces of sugar. Mix the juice and sugar 
together; put into a preserving kettle, and boil half an hour, skim- 
ming frequently. Try the jelly by holding a spoonfal in the open 
air; if it congeals readily it is sufficiently done. 

GOOSEBERRY JELLY. 
4 pounds unripe gooseberries, Sugar, 
2 quarts water, 14g box gelatine. 

Cook the gooseberries in the water, strain through a jelly bag, 
allow 1 pint sugar to each pint of juice, add the sugar, and gela- 
tine dissolved in water, and boil all together 15 or 20 minutes. 

GRAPE JELLY. 

This may be made from grapes in ali degrees of ripeness, that 
from green grapes having a peculiarly delicate flavor and fine color. 
Stew as for marmalade, then pour off the juice, and strain through 
a flannel cloth, not squeezing or pressing it any, as particles of 
pulp give the jelly a cloudy appearance. To each pint of clear 
juice, add 1 pint of sugar, and boil 20 minutes. Set the glasses 
on a wet towel and fill with the jelly. 

FOX GRAPE JELLY. 

Take green fox grapes, wash, and put in a preserving kettle with 
just water enough to pulp them. When tender, mash and strain 
through a cloth. To each pint of the juice add 1 pound of sugar, 


FRUIT. 147 


and 1 teaspoon powdered gum arabic dissolved in warm water. 
When the sugar has dissolved, stir it well, and place the kettle 
over the fire. Let it boil 15 or 20 minutes, and try it. Pour 
it into the glasses while warm, and let itstand till next day before 
covering. 
SPICED GRAPE JELLY. 
1 quart grape juice, 2 tablespoons cinnamon, 
1 quart sugar, 1 teaspoon cloves. 
Crush the juice from haif ripe grapes, and strain it. Use the 
ingredients in the above proportions, and cook hard 20 minutes; 
remove from the fire and pour into glasses. 


LEMON JELLY. 


¥% box gelatine, 1 pint boiling water, 
¥% pint cold water, 1% cups sugar, 


3 lemons, juice. 

Soak the gelatine in the cold water 1 hour, add the boiling 
water, sugar, and juice of lemons; let stand on the stove till boil- 
ing, strain into moulds and set in a cool place till ready to serve. 
The addition of a few thin slices of lemon a few moments before 
straining improves the flavor. 


ORANGE JELLY, 


9 oranges, juice, 4 ounces gelatine, 
3 lemons, juice, 1 pound sugar, 
1 egg, white, 2 quarts water. 


Soak the gelatine in 1 pint of the water, boil the rest with the 
sugar, skim well, add the dissolved gelatine, orange and lemon 
juice, and beaten egg; let come to a boil, skim, cook until it 
jeliies, and pour into a mould. 


PEACH JELLY, 


Pare, pit and slice the peaches and place them ina jar. Crack 
one-third of the pits and add them to the peaches. Heat in a ket- 
tle of boiling water, stirring occasionally until the fruit is well 
broken. Strain, and to each pint of juice add the juice of 1 
lemon, and measure again. Allow 1 pound sugar to each pint 
juice, heat it very hot, and add to the juice when it has boiled 20 
minutes, . Let it come to a boil again, and take from the fire at 
once. This is recommended for jelly cake, 


148 FRUIT. 


PINEAPPLE JELLY. 


1g box gelatine, 1 pint boiling water, 
1g pint cold water, 146 cups sugar, | 


1 can pineapple. 

Soak the gelatine in the cold water 1 hour; add the boiling 
water, sugar, and the pineapple reduced to a pulp. Bring to a 
boil, strain into a mould, and set on ice to cool. Wrap a cloth 
dipped in hot water around the mould for a few moments, when 
ready for use, and it will slip out easily. 

PLUM JELLY AND MARMALADE. 


If the plums are wild, sprinkle with soda and pour hot water 
over them, let stand a few moments and stir them; take out, and 
put on to cook with water enough to cover them, —if the plums are 
very juicy less water will be required—boil till soft, strain through 
a jelly bag, but avoid squeezing. Measure, and boil 10 or 15 
minutes; add sugar, allowing 1 pint of sugar to each pint of juice, 
and boil. Test by dropping a little in a saucer and setting it on 
ice. If the plums are the cultivated wild ones, it is not necessary 
to use soda. Press the pulp through a sieve to take out the pits 
and skins. Allow pint for pint, of sugar and pulp. SBoil the lat- 
ter half an hour, add the sugar, and boil 10 or 15 minutes longer. 
Half a pint of sugar to a pint of pulp makes a rich marmalade. 

Plum-apple jelly may be made by preparing the juice of apples 
and plums as above; a nice proportion is 1 part plums to 2 parts 
apples ; mix the juice and finish. A bushel of apples and 1 peck 
of plums make 40 pints of jelly, part crab apple alone and part 
mixed, and 16 quart jars of mixed marmalade. In making either 
kind of jelly the fruit may be squeezed and the juice strained twice 
through Swiss muslin or crinoline, and made into jelly. The pulp 
can not then be used for marmalade. 


QUINCE JELLY. 


Rub the quinces with a cloth until perfectly smooth, cut in small 
pieces, pack tight in a kettle, pour on cold water until level with 
the fruit, and boil until very soft; make a three-cornered flannel 
bag, pour in the fruit and drain, occasionally pressing on the top 
and sides to make the juice run more freely, taking care not to _ 
press hard enough to expel the pulp. There is not much need of 


FRUIT. : 149 


pressing a bag made in this shape, as the weight of the fruit in the 
larger part causes the juice to flow freely at the point. To 1 pint 
of juice add 1 pint of sugar, and boil until it jellies; pour into 
tumblers, or bowls, and finish according to general directions. If 
quinces are scarce, the parings and cores of quinces with good, 
tart apples, boiled and strained as above, make exceilent jelly, and 
the quinces may be saved for preserves. 


RASPBERRY AND CURRANT JELLY. 


If currants are used with red raspberries in equal parts, the jelly 
will be firmer and tke flavor will be very delicate, Look the fruit 
over carefully, wash and mash the currants, and place together in 
an oven that is hot enough to extract the juice. Stir well, strain 
without squeezing through a jelly bag. Measure and set the juice 
on to boil. Put the sngar in the oven in shallow pans to heat, al- 
lowing equal measure of juice and sugar. When the juice has 
boiled 20 minutes, add the sugar, and stir rapidly till thoroughly 
dissolved; let it come to a boil, take from the fire at once, and 
pour into jelly glasses, 

RHUBARB JELLY. 

Wash the stalks well, cut into small pieces, put them into a, pre- 
serving kettle with water to cover them, and boil to a soft pulp; 
strain through a jelly bag. To each pint of juice add a pound of 
sugar ; boil, skim, and when it jellies pour into jars. After the 
juice has been prepared, the juice of 1 lemon may be added to 
each 3 pints of rhubarb juice, and half the rind boiled in it fora 
few moments. 

RHUBARB AND APPLE JELLY. 

Cut the rhubarb in small pieces and cook over a slow fire, with- 
out adding any water; pare, quarter and cook good, sour apples in 
a very little water; strain the juice from both, measure, and boil 
20 minutes. Heat the sugar in the oven, allowing three-fourths 
of a pint to each pint of juice; add it to the juice, and boil 10 or 
15 minutes longer. Pour into glasses, and set it in the sun for a 


few hours. 
STRAWBERRY JELLY. 


Prepare the berries, put into a jar, and set into a kettle contain- 
ing lukewarm water. Cover aad boil till the juice is expressed. 


150 FRUIT. 


Drain through a bag, measure, and boil; allow 1 pound of sugar 
to 1 pint of juice, and heat the sugar in the oven. When the 
juice has boiled 20 minutes, add the hot sugar, boil together thor- 
oughly, and pour into glasses. 

TOMATO JELLY. 


Break ripe tomatoes into pieces and stew them in as little water 
as will keep them from burning. Pour into a jelly bag, and when 
the juice has run through add 1 pound of sugar to each pound of 
the juice. Return to the stove and boil until it jellies. Serve 
with roast meat. 


PRESERVES. 


Until the modern method of canning was introduced, all fruit 
kept for instant use was prepared with an equal weight of sugar, 
and was called preserves. Genuine preserves are made by the old 
rule, a pound of sugar to a pound of fruit. Make a, hot syrup by 
adding a little water to the sugar, and letting it boil. TD neces- 
sary to clarify it, add just before it boils the white of an egg 
beaten lightly with two tablespoons of water; as it begins to boil, 
skim carefully and repeat the process untilfmo more scum arises 
add the fruit and cook slowly until tender. Peaches, pears, and 
quinees should be pared and halved. Small fruits should be put 
directly into the boiling syrup, and when cooked, carefully skimmed 
out, to avoid breaking. Boil down the syrup, if there is a larger 
quantity than needed, and pour over the fruit. Let the presery- 
ing ketile be of porcelain or gramite ware, use granulated sugar, 
and select perfect fruit, fresh, and just reaching a ripe condition. 
Cover the fruit when cooked, but do not set away until cold. 
When preserves are candied, set the jar in a kettle of cold water, 
and boil for an hour; or, empty them into a crock kept for that pur- 
pose, set into the oven and boil a few minutes, watching carefully 
to prevent burning. When specks of mould appear, take off care- 
fully, and scald the preserves. 


APPLE PRESERVE. 


Take three-fourths of a pound of sugar to each pound of apples ; 
make a syrup of the sugar and water, skim, add a few apples at a 
time, cook until they are transparent, and place in a jar. When 


; 
i 
. " 4 
a Mr etree Wome ety jie oa 


FRUIT. : 151 


all are done, boil the syrup until thick, pour boiling hot over the 
apples, and cover closely. Well-fiavored fruit, not easily broken in 
cooking, should be used. Bruised ginger-root or a sliced lemon 
may be added to the boiling syrup. 

CHERRY PRESERVE—1. 

Weigh the stoned cherries, and allow 10 pounds sugar to 12 
pounds fruit. Add the sugar to the fruit, and let stand over night. 
Then drain off the juice, boil it till it begins to thicken, add the 
cherries, and cook till thick. Keep the preserve in stone jars 
covered with buttered paper, and tie two layers of paper over them. 

CHERRY PRESERVE—2. 

Choose sour ones,—the early Richmond is good—stone them, 
and allow an amount of sugar equal to the fruit; take half the 
sugar, sprinkle over the fruit, let stand 1 hour, pour into a pre- 
serving kettle, boil slowly 10 minutes, skim out the cherries, add 
the rest of the sugar to the syrup, boil, skim, and pour over the. 
cherries ; the next day drain off the syrup, boil, skim if neces 
sary, add the cherries, boil 20 minutes, and seal up in small jars. 

CITRON PRESERVE. 

Pare, seed, cut in thin slices 2 inches long, weigh, and put in a 
preserving kettle with water to cover; boil 1 hour, take out the 
melon, and to the water add 1 pound of sugar to 1 pound of melon ; 
boil until thick, replace the melon, with 2 sliced lemons to each 
pound of fruit; boil 20 minutes, take out, boil the syrup until very 
thick, and pour it over the fruit. 

PRESERVED CITRON, ORANGE AND LEMON PEEL. 

Soak in salt and water over night, freshen in 3 waters and boil 
till tender. Makea syrup of 1 pint of water to 1 pound of sugar, 
and boil the peel in it half an hour. It may be cut in fine strips 
before cooking. 

CANDIED CITRON PEEL. 

Harden them in brine 1 week. Freshen 1 week, changing the 
water every day. Cut in quarters and scrape out the pulp. — Peel, 
and boil in alum water till tender. Freshen over night. Allow 
half a pound of sugar to 1 pound of rind; cook till soft, and dry 
in the sun, letting it absorb all the syrup. The syrup may be 
flavored with lemon. 


152 FRUIT. 


ELDERBERRY PRESERVE. 

Use in the proportions of 1 pound berries, 1 pound sugar, and 
i lemon, juice and grated rind. Make a syrup, using the lemon, 
and as little water as possible. Skim if necessary, add the berries 
and cook 20 minutes. Strain out the berries into jars or glasses, 
boil the syrup to a jelly and pour over the fruit as much as the jar 
will hold. In 24 hours cover. If an open-mouthed receptacle, 
without a cover, is used, lay on a piece of thin paper and tie over 
the jar a cloth or thick paper cover. 

CITRON AND QUINCR PRESERVES. 
Pare and cut the citron into small pieces, boil hard in alum 


water half an hour, drain, and boil in fresh water till tender. 


Pare and core the quinces, and cut them into 8 pieces, Boil the 
parings and cores 14 half hours in water sufficient to cover them; 
strain off the liquid and cook the prepared quinces in it till nearly 
tender, add the citron, and to each pound of fruit add three- 
fourths pound of sugar. JBoil till clear. 

FIG PRESERVE. 

Gather the fruit when fully ripe, but not cracked open; place in 
a perforated tin bucket or wire basket, and dip for a moment into 
a deep kettle of hot and moderately strong lye or let them lie 1 
hour in lime water, and afterwards drain; make a syrup in the pro- 
portion of 1 pound of sugar to i of fruit, and when the figs are 
drained, add them to the syrup and cook well, remove, boil down 
the syrup leaving only enough to cover the fruit. Boil all to- 
gether 1 minute, and seal while hot in glass or porcelain jars, 

GRAPE PRESERVE. 

Pick the grapes from the stems, pop the pulps from the skins, 
doing 2 at a time, 1 in each hand between the thumb ana fore- 
finger. Put the pulp in a porcelain kettle and stew gently until 
the seeds are loosened; then strain and rub it through a sieve, 
weigh it with the skins, and to every pound allow 1 pound of sugar. 
Put the skins and juice in a kettle, cover closely, and cook slowly 
until the skins are tender; while still boiling add the sugar and 
move the kettle back, as it must not boil again; keep very hot for 
15 minutes, then, if the sugar is thoroughly dissolved, pour the 
fruit into cans, and screw down the covers as soon as possible. 


FRUIT. ) 153 


PRESERVED GRAPES IN BUNCHES. 

Take out the seeds with a pin, breaking the bunches as little as 
possible; boil some clarified sugar until nearly ready to ‘‘candy”’; 
add grapes to cover the bottom of the pan, without laying them 
on each other, and boil 5 minutes to extract the juice; lay them 
in an earthen pan and pour the syrup over them; cover with paper, 
and the next day boil the syrup for 5 minutes, skimming it well; 
put in the grapes, let them boil 1 minute and pour them into pots. 

ORANGE PRESERVE. 

Allow equal weights of fruit and sugar. Pare one-half the 
oranges and cut the peel into shreds. Grate the yellow rind from 
the remaining oranges, remove the white inner skin and throw it 
away. Separate all the oranges into quarters, remove seeds, cut 
or chop into small pieces, drain off all the juice that leaves the 
fruit without pressing it, and pour it over the sugar. Unless the 
oranges are very juicy, a little water will be needed for the syrup. 
Place it over the fire, boil for 5 or 6 minutes, skim, add the shreded 
peel and cook 10 minutes, then the grated peel and chopped pulp, 
and boil 20 minutes. Put into jars and seal when cold. 

PEACH PRESERVE. 

Take any fine peaches that do not mash readily in cooking, pare 
carefully and remove the pits; take sugar equal in weight to the 
fruit, or if to be sealed, three-fourths of a pound of sugar to 1 pound 
of fruit, and a half pint of water to each pound of sugar. Boil pits in 
the water, adding more as it evaporates, to keep the proportion good ; 
remove the pits, add the sugar, clarify, and when the scum ceases 
to rise, add the fruit, a smail quantity at a time; cook slowly 
about 10 minutes, skim out into a jar, add more, and repeat until 
all are done, and then pour the boiling syrup over all. The next 
day drain off and boil the syrup a few minutes, and pour back, re- 
peating daily until the fruit looks clear. Two or three time is gen- 
erally sufficient. ‘The last time put up the preserves in small jars, 

and secure with paper as directed for jellies. If to be sealed in 
cans, the first boiling is sufficient, after which put into cans and 
_ seal immediately. The latter plan is preferable, as it takes .ess 
trouble and less sugar, while the natural flavor of the fruit is bet- 
wos her retained. Many think peach preserves much nicer if made 
ae Han 
ena, 


154 FRUIT. 


with maple sugar. Clingstone peaches are preserved in the same 
way whole, except that they must be put on in clear water and 
boiled whole until so tender that they may be pierced with a silver 
fork before adding the sugar. 

PEAR PRESERVE. 

Pare, cut in halves, core and weigh; if hard, boil in water until 
tender, and use it for the syrup; allow three-fourths of a pound of 
sugar for each pound of fruit, boil a few moments, skim, and cool ; 
when lukewarm add the pears, and boil gently until the syrup has 
penetrated them and they look clear; some of the pieces will cook be- 
fore the rest, and must be removed; when done, take out, boil 
down the syrup a little and pour over them; a few cloves stuck here 
and there in the pears add a pleasant flavor. Put in jars with 
glass or tin tops, and seal with putty, or plaster of Paris. A very 
nice preserve is made of pears and quinces, in the proportion of 
one-third quince to two-thirds pear. 

PINEAPPLE PRESERVE. 
The most delicious way of preserving a pineapple is in its own 
juice without using one drop of water to make the syrup. Peel 
carefully the requisite number, weigh them, and allow three-fourths 
of a pound of sugar to every pound of pineapple. Put the pineap- 
ples in a huge earthen bowl or in a stone crock, and scatter the sugar 
over them. Cover, and let them stand for 24 hours. A clear juice 
will nearly cover them then. Now take each pineapple and tear 
the pulp off the core, using asilver fork. Drain off the juice from 
the pulp and sugar into a preserving kettle. Let it boil 5 minutes, 
then skim, and strain it through a fine strainer over the pineap- 
ple pulp. Let the pulp boil up in the syrup once, then can it im- | 
mediately, as longer boiling darkens the preserves. | 
PLUM PRESERVE—1. 

For each pound of fruit allow three-fourths pound of sugar, put 
them into a stone jar or pan in alternate layers and set in a moder- 
ately warm oven for several hours, or all night if prepared at tea 4 
time. Drain the juice from the plums, boil and skim it. Remove et q 
the plums carefully to jars or cans; pour over them the boiling — _ 
hot syrup and seal at once. It is well to Lalita the © plume was ha a) 
coarse needle after washing, 7) <> 4) J) jl) eae 


{ 


un Banana-Nut Gk eam Pie. 
ae eggs (whites for poeringue). 
2 cups. milk. | 


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G tablespoons flour. { 

Few grains salt. a 

1 tablespoon buiter| . 

18 teaspoon vanilla f i 
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i large banana, date 

~% cup chopped pedganss be 

‘Beat ¢€g¢ yolks lignty cS wire au 
imilk; ~ Blend suga1y flour and 
together and add. } Place ‘the Meta 
ture’ in a double /boiler and mie: 
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i When thick remove from fire and) 


add batter and vanilla. Place “a "y hie hy 
teaspoonful of flour YY ay baked pie i! 
shell and wwently. rub it-in, ath he) 

| finger tips,’ then, place 2 ‘aye by ie Ed. 
sliced bananas in the ‘Bottomas 

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Cool the cooked’ mixture. ‘ana ‘ous 
jover athe bananas. “and Son! “LOD stn 
( 5 sprinkle the nuts. Make a mering ae 
be £4 2 (from ‘the two egg ‘whites and sprea ? 

see Po lover) this, Place pile: in oven Be ets Wear 
eihetoi allow meringue toi set and. vrown' 
J EROS % lichtiv, usually. about -twelve min- | 
} Oot ites being required. Makes a. very | 
[ghee delicious pie filling. 


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Dies | Mrs. T. B. Kenned South 

| ee nedy, 309 

sol te c | | Sixth Street, Grecnvitie’ at 


‘Garden Relish. 


. 4; | cup mangoes  ¢ 
4 Shines. : sShredde 
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Pts Ay ON at 8 (shredded or} 
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ground). oes (shredded or | 
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Moist Cc hecolate Cake. 


LONG time reader a ‘this. 
A column See) on, us lately 


in bands put es was spectkily 
in pursuit of ‘2 (moist ‘chocolate 
‘eake for the reason, he fe ally 


“‘eonfessed, ‘that Mit sells.” \He, 4 tious. 
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| 


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Mother's Chic! ken Pie. 
Dyess’ and) prepare as. for frying THIRD PRIZE $3, 00 


ae. full grown chicken. Put in | Mrs, George A Gould, 4556 Park y 


ee 1S, (or kettle). with enough yiew Place, St. Louis, Mo, ‘ 
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water fo. cover well. Bring to #2 
boil and ~ skin. Add enough salt 


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ql ana pepper to season well. Cook un-| Dressing. — 4 
Naha tender and then remove from]. 1% cups mayonnaise araeiie: oo 
i Steve and cool, Take out pone. Cut} teup chili tomato sauce ys 
| meat in small bits ‘(giblets, liver|; (3 hard boiled eggs, mashed. re 
| and all). Line the baking pan with , tablespoons chopped onion. 


(Wich pie erush and then/add meat. tablespoons chopped — he 


\ Take one pint of whole! milk and " pic ckle, i ia 
| 
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¥ Khas! : . 
fat of chicken .broth, one tablespoon Vy eup minced pimento! SRN? 
(heaping) of flour and mix with 1% teaspoon tabasco sauce, 
milk and fat. Pour over the chicken eet : 
Pudding a bit more salt and pepper. a Ee SOR paprika. 
Bi Cover with top crust and bake until He inegar, ah 

Bi brown.) 2 Cut fin ene and. one-half4: 
; serve hile Fy ; 

) Syuares and serve while hot. This Pes to have mow edna 


is fine served cold. «), 
Gf ORE: mixture placed in a: large bow 


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3. Ged aren Hed, b dar pure LOE vane Tree Stat ‘. 

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L. teaspoon cinnamon. 


FRUIT. 155 


PLUM PRESERVE—2. 

Allow equal weights of plums and sugar. Add 1 pint of water to 
2 pounds of sugar, boil the syrup, skim it, and drop in the plums 
a few at a time, after having pricked them with a coarse needle. 
Boil gently 20 minutes, remove the plums with a skimmer, put in 
jars, cover with the syrup and when cold screw on the tops, or 
cover with paper. 

PLUM SWEETMEATS. 

Select ripe damson plums, peel, stone, and halve them; let them 
cook in their own juice until sufficiently soft to rnb them through 
asieve. Make sweet with sugar; if spice is desired add cinnamon, 
return to the fire, cook until tender, fill the jars and seal im- 
mediately. 

QUINCE AND APPLE PRESERVE. 

Take equal weights of quinces and sugar, pare, core, leave whole 
or cut in pieces, boil till tender in water enough to cover, take out 
carefully, lay on a platter, add the sugar to the water, put in the 
fruit and boil slowly till clear, place in jars and pour the syrup over 
them. To increase the quantity without adding sugar, take one- 
half or two-thirds in weight as many fair sweet apples as there are 
quinces, pare, quarter, and core; after removing the quinces, put 
the apples into the syrup, aad boil until red and clear, and ten-. 
der; place the quinces and apples in a jar in alternate layers, and 
cover with syrup. For the use of parings and cores, see recipe for — 
Quince Jelly. Apples alone may be preserved in the same way. 

QUINCE PRESERVE. 

Pare and core quinces, cut in quarters or eighths, measure, and 
to each quart add 2 oranges, or 1 lemon, sliced thin. Mix to- 
gether and steam until tender, but avoid breaking. Boil the skins 
and cores slowly for 2 hours in water enough to cover them. 
_ When the water thickens, strain, and add sugar, allowing 1 pound 
_to each pound of fruit. Make a syrup, add the fruit, and simmer 
1 hour over a slow fire. Put into cans and seal. 

#, RHUBARB PRESERVE. 

ae Peel and slice the rhubarb and weigh it. Put itina porcelain 
kettle and place it where it will heat very gradually until the juice 
flows vue No water should be added. Then nine forward on 


156 FRUIT. 


the stove and stew gently half an hour. Dip out half the juice, 
and keep it warm. Add to the cooked fruit half a pound of sugar 
to each pound of rhubarb, with 1 teaspoon cloves and 2 teaspoons 
cinnamon. Stir well, and cook till almost as thick as jam. 
Should it be too thick, reduce with a littie of the warm juice. 
Pour into glass jars, screw on the tops closely, and when cool wrap 
in thick paper and keep in a cool, dry place. 

STRAWBERRY PRESERVE. 

Allow three-fourths of a pound of sugar to each pound of straw- 
berries. Put fruit and sugar in the preserving kettle in alternate 
layers. After sufficient juice settles to cook them, set it on the 
stove, heat, and boil slowly 10 minutes. Fill stone or glass jars 
and seal, 

TOMATO PRESERVE. 

Seald and peel carefully, small, perfectly formed tomatoes, not 
too ripe,—the yellow, pear-shaped ones are best—prick with a 
needle to prevent bursting, add an equal amount of sugar by 
weight, let them stand all night, then pour the juice into a preserv- 
ing kettle, and boil until it is a thick syrup, clarifying with the 
white of an egg; add tomatoes, and boil carefully until they look 
transparent. <A piece or two of ginger-root, or 1 lemon to a pound 
of fruit, sliced thin and cooked with the fruit, may be added. 

UNIQUE PRESERVE. . 

Gather young cucumbers, 4 inches in length, and lay in strong 
brine one week; wash, and soak them a day and night in clear 
water, changing 4 times; line a beli-metal kettle with vine leaves, 
and lay in the cucumbers with a little alum scattered among them ; 
fill up with clear water and cover with vine leaves, then with a 
close lid, and green as for pickles. Do not boil them. When 
well greened, drop into icewater; when perfectly cold, wipe, and 
with a small knife slit down one side; dig out the seeds and stuff 
with a mixture of chopped citron,and seedless raisins. Sew up 
the incisions with a fine thread, weigh them, and make a syrup, al- 
lowing 1 pound of sugar for every pound of cucumbers, and a pint 


of water; heat to a lively boil, skim and drop in the cucumbers ; 


simmer half an hour; take out and spread on a dish in the sun, 
boil down the syrup with a few slices of ginger-root; when thick 


' 


FRUIT SAUCE. 157 


put in the cucumbers again; simmer 5 minutes, and put in glass 
jars, tying them up when cold. 
WATERMELON PRESERVE. 

Paie off th2 ou‘side green rind, cut in pieces 2 inchee long, 
weigh, tarow into cold water, skim out, add 1 heaping teaspoon 
each of salt and pulverized alum to 2 gallons of rinds, let stand 
until the salt and alum dissolve, fill the kettle with cold water, and 
place on top of the stove, where it will slowly come to the boiling 
point, covering with a large plate to keep under the rinds ; boil 
until they can be easily pierced with a fork, drain them from the 
water, and put into a syrup previously prepared as follows: Bruise 
and tie in a muslin bag 4 ounces ginger-root, and boil in 2 or 3 
pints of water until it is strongly flavored. At the same time boil 
in a little water until tender, in another pan, 3 or 4 sliced lemons ; 
allow three-fourths of a pound of sugar to each pound of rind, dis- 
solve the sugar in the water in which lemons and ginger have beer. 
boiled, having first strained it, adding more hot water if necessary ; 
add the rinds and slices of lemon to this and boil slowly half to 
three-quarters of an hour. Citrons may be prepared in the same 
way, by paring, coring and slicing, or cutting into fanciful shapes 
with tin cutters made for the purpose. 


FRUIT SAUCES. 


These are made from fresh or dried fruits, and are delicious or 
abominable, according to the way in which they are prepared, 

The most desirable utensils for the slow, steady cooking neces- 
sary to produce the best results, are pipkins of pottery, or stone- 
ware. Handled carefully they will last along time. The best of 
them are made from the same material used for fire brick, and will 
last as long as a porcelain-lined kettle. Pipkins of soft, unglazed 


earthenware are much less expensive than the hard ones, but they hs 


cannot be placed on the hottest part of the stove without danger of 
cracking. They can be used to cook stewed fruits in the oven for 
a long time, and a two-quart pipkin costs but ten cents. The 
unglazed pipkin ordinarily comes with covers, but a plate or tin 
cover must be used with the other kind. 

Apples; of any tart variety, and pears, are finer flavored, and 


158 FRUIT SAUCE, 


keep better form when cooked in a pipkin in an oven than in any > 
other way. The apples, if large, should be quartered as well as 
pared, and to a two-quart pipkin nearly full add one cup of sugar, 
and one cup of water. Cover, and cook slowly for an hour. Test. 
with a straw, and if tender enough to be pierced, and clear, they 
are done, and their shape should be perfect. If pears are very 
sweet, add less sugar; they may need cooking longer than apples. 

Since canned fruit has become so generally used, it is to be re- 
gretted that much less attention has been paid to drying fruit, 
since the flavor of many fruits is better preserved by drying than 
- in any other way. All fruit for drying must be perfect, of the 
best quality, and thoroughly ripe. When dry, put up in jars and 
cover closely, or in paper bags. Paper sacks, or a barrel or box 
lined with paper, are secure against moths, The secret of keeping 
dried fruit is to exclude the light, and to keep in a dry and cool 
place. 

To stew dried fruits: Wash the fruit carefully, put in a pipkin, 
or covered earthenware dish, and barely cover with cold water. 
Let the fruit soak in a cool place several hours, or over night. In 
the morning set it on the stove, and let it come slowly to the boil- 
ing point. When this is reached put the pipkin where the fruit 
will merely simmer three or four hours. It must be covered all 
the time. An hour before it is taken up, add to about half a 
pound of fruit a cup of sugar. If there is too much liquid, set 
the jar where the heat will be sufficient to slowly boil down the 
juice to the desired quantity, or till its contents become a rich 
marmalade. If properly cooked no flavoring is needed. 

Prunes are delicious cooked in the foregoing fashion, and the 
little acid prunella is exceedingly good. Prunellas, however, re- 
quire much more sugar than prunes. ‘There is an acid flavor about 
them which is delicious in the spring, when the appetite flags and 
sweet things are cloying to the taste. 


APPLE SAUCE—1. 


Pare, core and cut in quarters apples that do not come to pieces 
easily, and put on to stew in cold water with plenty of sugar. 
Cover close, and stew 1 hour or more. The addition of the sugar 


FRUIT SAUCE. 159 


at iirst preserves the pieces whole. If preferred soft, put through 
a sieve, and add the sugar. 

Or, make a rich syrup, and when it boils drop in the halves of 
firm, round apples sufficient to cover the bottom of the pan. Stew 
slowly, and when the pieces are tender, remove to a dish, adding 
fresh pieces if any are left. If much syrup remains boil down to 
the amount needed, pour over the apples, and serve cold. 

APPLE SAUCE—2. 

Pare, core and quarter tart apples, and fill a pudding dish with 
alternate layers of apples and sugar; pour on a little water, cover 
closely, and cook them in the oven or over a slow fire. Or, pare, 
core and siice 4 large, tart apples, cook with a very little water, 
and when tender add 1 cup of sugar, and a little extract of winter- 


green. 
DRIED-APPLE SAUCE—1. 


Put in a preserving kettle 1 quart of washed dried apples, with 
twice their bulk of water. Soak them 10 or 12 hours, add sugar 
to taste, and stew soft. Flavor with orange, lemon, or spices. 

DRIED-APPLE SAUCE—2. 

Look over, wash thoroughly in clean, warm water; drain, cover 
with cold soft water, piace on the back of the stove, cook slowly 
4 or 5 hours, mash fine, sift, sweeten, and season with cinnamon, 
Never add sugar until a short time before removing from the 
stove, otherwise the fruit will be toughened and hardened. Follow 
the same directions in preparing dried peaches, only do not mash, 
or season highly. Cook in a porcelain kettle without stirring. A 
few raisins improve both apple and peach sauce. 

CRANBERRY SAUCE. 

Pick over and wash the cranberries. Add haif a cup of water 
to 1 quart of berries. Cover, and cook over a slow fire. Stir fre- 
quently, and mash the fruit. When all are mashed, and the pulp 
smooth, take from the fire and add sugar to taste. Dissolve the 
sugar and pour into a mould wet with cold water. Or, put through 
a coarse sieve before filling the mould. | 

GREEN CURRANT SAUCE. 

Stem them carefully, wash, and cook in a very little water, as 
they are quite juicy. When they begin to boil, add sugar genei- 
ously, and cook 5 minutes longer. Serve cold. 


vane 


1€0 FRUIT. 


MISCELLANEOUS. 
AMBROSIA, 
6 sweet oranges, 1 grated pineapple, 
Powdered sugar, 1 grated cocoanut. 


Peel, slice and seed the oranges, taking out as much of the core 
as possible, pare and remove the eyes from the pineapple before 
grating, and fili a dish with alternated layers of orange, pineapple 
and cocoanut, sprinkling sugar over each. Or, use 6 oranges, 6 
lemons and 2 cocoanuts, or only oranges and cocoanuts. 

BAKED APPLES—1. 

Cut out the blossom and stem ends of tart apples, fill with sugar, 
bake till soft, and serve warm or cold. Or, pare and core tart 
apples; lay them in an earthen dish with a very little water. Fill 
the cavity of each apple with sugar, a bit of butter, a slice of lemon 
or a sprinkling of cinnamon. Cover and bake slowly 1 hour. 
Serve with plain or whipped cream. Use 1 cup sugar, 1 table- 
spoon butter, 1 cup water, to 3 pints apples. If sweet apples are 
used, bake twice as long, and omit the cinnamon, using half the 
quantity of sugar. 

BAKED APPLES—2. 

Wash and prick the skins of nice, sweet apples. Place in a pan 
with a very littie water. Bzeke 2 hours in a moderate oven, bast- 
ing with the juice 2 or 3 tines. Sprinkle with a little sugar 15 
minutes before taking from the oven. Let them remain covered 
until cold, and serve with cream. 

BAKED APPLES, PEACHES OR PEARS, 

Wipe the fruit, and put into a jar with sugar between the layers, 
covering them with cold water. Bake 3 or 4 hours closely coy- 
ered in a slow oven. Add half the quantity of water and sugar to 
sweet apples. If the pears are large bake 5 or 6 hours, and they 
may be flavored with stick cinnamon, or lemons cut in slices, or 
both. Pare peaches before baking them. 

APPLE COMPOTE—1. 

Select apples that will cook well without breaking ; pare, core, 
and cook till three-fourths done in a syrup made with 1 pound 
sugar and 1 pint water. Skim out of the syrup and putin a hot 
oven for a few minutes; boil the syrup while the apples are in the 


FRUIT. 161 


oven; then dip each apple in the syrup, place in a nice dish, and 
pour the syrup over them. Cover with a meringue and brown 
slightly. Or, serve cold, with cream or eustard. 


APPLE COMPOTE—-2, 


1 pound pared and cored apples, 3g bex gelatine, 
3% pound sugar, Whipped cre-.m. 

Make a syrup of the sugar with enough water to dissolve it. 
When it comes to a boil put in the fruit and cook until clear but 
whole. Remove from the fire to a glass bowl. Have the gelatine 
ready, dissolved in half a cup of hot water, stir at once into the hot 
syrup, and strain it over the apples. When cold, heap whipped 
cream over it. Sliced lemons may be added to the syrup, and a 
slice of the lemon served on each apple. 

FRIED APPLES. 

Quarter and core apples without paring ; heat the frying pan with 
butter in it and lay the apples in the pan, skin side down, sprinkle 
with a little sugar, and, when nearly done, turn and brown thor- 
oughly. Or, cut in slices across the core, and fry like pancakes, 
turning when brown. Serve with sugar sprinkled over them. 


ICED APPLES. 

Pare and core 12 large apples, fill with sugar and a little butter 
and nutmeg; bake until nearly done, let cool, and remove to an- 
other plate, if it can be done without breaking them ; if not, pour 
off the juice, cover them with icing, and brown lightly. Serve with 
cream. 

JELLIED APPLES. 

Pare, core and slice 8 sour apples, and put them in layers into 
an earthen baking dish, with brown sugar and cinnamon, Allow 
at least 1 large cup sugar and 4 tablespoons water to the apples. 
Cover with a buttered plate and bake very slowly 2 or 3 hours. 
Let it stand until cold. When turned out it should be a firm mass, 
with the red slices showing through the clear jelly. 


FRIED BANANAS, 


Peel and slice lengthwise, fry in butter, sprinkle with sugar, and 
serve. The bananas must be ripe, but firm, and the red variety is 
preferable. 


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HIS ‘‘pertection of summer refreshment” is peculiarly an 
American delicacy, though attainable in some form all! over 
Kurope. — 

The two divisions of ice cream are the American, or Philadel- 
phian, and Neapolitan; the former is more of a cream, the latter 
partakes of the nature of a custard. 

The essentials for making good ice cream are the best cream, 
ripe, juicy fruit, when fruit is used, and granulated sugar. What 
is called ‘‘double” cream, or that skimmed from milk after stand- 
ing twenty hours, should be used, as it whips without any waste. 
Cream from milk standing one-half the time is called ‘‘single,”’ 
and is preferable for coffee. 

Milk is frequently used in cheaper or fancy creams with eggs, 
cornstarch, arrow-root or gelatine. A difference of opinion exists 
as to heating the cream, some claiming that the raw cream has a 
harsh taste, is more likely to turn, and does not freeze smoothly. 
Add the flavoring after the first freezing. As freezing increases 
the bulk of the composition, do not have the freezer more than 
three-quarters full. 

When eggs are to be substituted for cream, increase tne amount 
of sugar used, in the proportion of one-half cup to six eggs. Too 
much sugar hinders freezing. The eggs must be perfectly fresh or 
the cream is injured. Add a little salt or grated lemon peel to 
the milk to correct its flat taste. Never cook fruit flavors with 
cream, ‘To avoid acidity or a fermented taste, use only perfect, 
ripe, fresh fruit. The genuine flavors, though expensive, are eco- 
nomical, as it requires very little to be effective. 

General directions for freezing: Use the best freezer, and have 
all things in readiness. Allow ten pounds of ice and two quarts 
of rock salt to a gallon freezer. Put the ice in a coffee sack and 


162 


ICE CREAM. | 163 


pound very fine for the first freezing. Set the cylinder in the tub, 
and pour in the cream, which should be very cold. Cover, and 
turn the crank to see if it works right. Put in ioe to the depth of 
three inches, then one inch of salt, and fill the tub with alternate 
layers, finishing with a layer of ice. Turn the crank slowly and 
steadily, but do not freeze the cream too fast. In twenty or thirty 
minutes unscrew the crank, wipe off the cover, and remove the 
dasher. Scrape down the cream from the sides with a broad 
knife, a wooden one is best, and beat hard several minutes. This 
makes the cream smooth. Replace the cover, plug the dasher 
hole, taking great care that no salt creeps in. Drain off the water 
and repack with coarser ice and salt. Cover with a thick piece of 
carpet and set away in a cool place. Or, pack in moulds, and 
place in pails filled with layers of salt and ice. Cover and set 
away. Wrap a hot cloth around the mould for a few moments 
and the cream will turn out readily. Should the ice in the tub 
melt rapidly while freezing, drain off the water, add more ice and 
salt, see that it is packed solidly, and continue the work of freez- 
ing. If any cream or ice is left in the freezer, pour it out inte 
porcelain-lined pans, and keep in a cold place to use again. 

Great care should be used in keeping the freezer sweet and 
clean. 

ICE CREAM—1. 
2 quarts cream, 1 pound sugar, 
Flavoring. 

This is the regular proportion for pure ice cream, and all creams 
made on this basis, without milk or eggs, are called Philadelphia 
creams. It may be frozen without heating, or the cream may be 
heated in a double boiler. Sift in the sugar when the water boils. 
Cool and freeze, add the flavoring just before freezing and pack- 
ing. In all the recipes, follow the general directions for freezing 
and packing, unless others are given. 

ICE CREAM—2 


1 pint cream, 3{ pound sugar, 
1 pint milk, 3 eggs, 
Flavoring. 


Seald the milk, and add the sugar beaten with the eggs, or 
the yolks of eggs and 1 white. Beat thoroughly together, strain, 


164 ICE CREAM. 


add the cream, and cook until it thickens, stirring constantly. © 
Cool, flavor and freeze. Or, beat the yolks of 2 eggs and 1 table. 
spoon cornstarch or arrow-root with the sugar, and add to the 
milk, Strain and cook. When smoothly thickened, remove and 
cool. Whip the whites, beat into the cream, and add to the com- 
position, with the flavoring, when it is ready to freeze. This recipe 
requires more flavoring than pure cream. 


ICE CREAM—=3. 


1 pint milk, 1 saltspoon salt, 
1 quart cream, 1 tablespoon flavoring, 
2 cups sugar, 2 tablespoons flour, 

2 eggs. 


Seald the milk in a double boiler. Beat the eggs, flour, and 1 
cup of sugar together till light, and then turn into the milk. Stir 
constantly till thickened, and then occasionally. Cook 20 min- 
utes. When cold add the second cup of sugar, the cream and the 
flavoring, strain into the freezer and freeze. 

ICE CREAM WITHOUT A FREEZER. 
1 quart milk, 1% pounds sugar, 
1ig quarts cream, 8 eggs. 

Make a custard of the above ingredients, according to directions 
for Custard Ice Cream, adding the beaten whites of eggs, the 
cream and vanilla iust before freezing. Chill the mixture, pour 
into a pail with a tightly-fitting cover, and place on a flat block of 
ice 2 inches thick on the bottom of the packing pail or tub. Pack 
in pounded ice and salt, ice 2 parts, salt 1 part. Beat the cream 
in the freezer 5 minutes. Put on the top, cover with thick cloths 
and turn steadily until the water begins to rise. Uncover, scrape 
the cream thoroughly from the bottom and sides of the pail and 
beat until the custard is a smooth, half-frozen paste. Cover, drain 
off the brine, fill up the tub with ice and salt, and repeat the 
former process. Continue in this way until the cream is frozen. 
At the last opening see that the cream is higher in the center than 
at the sides. Put on the cover, ice, salt, and an old thick 
blanket, and leave it some hours, replenishing with ice and salt, 
and draining off the water when necessary. All creams frozen in 
this manner should be partly custard. 


{CE CREAM. 165 


BANANA ICE CREAM, 


3 quarts cream, 14g pounds sugar, 
3 tablespoons gelatine, 6 large bananas, 


Lemon juice. 

Heat 1 quart of cream, add the sugar, and gelatine; stir till 
dissolved, and strain. When cool stir in the bananas, thoroughly 
mashed or chopped fine, and the lemon juice, then freeze. Or, 
substitute 1 quart of milk and 4 eggs for 1 quart of cream, cook 
the custard till it thickens and proceed as with full cream recipe. 

BISQUE ICE CREAM. 


3 quarts cream, 2 ounces macaroons, 
1 pound sugar, 2 ounces kisses, 
4 lady fingers, 3 teaspoons vanilla, 


Roll very fine, or crush and sift through a sieve, the kisses, lady 
fingers and macaroons. Heat 1 quart of cream in a double boiler, 
then add the sugar, stirring until dissolved. Remove from the 
fire and cool. Add the rest of the cream, put into the freezer, and 
when nearly stiff, stir in the sifted cakes and vanilla. A richer 
coloring is given by adding 2 teaspoons caramel. Beat until 
smooth, and follow directions for freezing and packing. The 
cream must stand at least 2 hours before using. This makes one 
gallon of cream when frozen. 

BOSTON BROWN-BREAD ICE CREAM. 


2 quarts cream, 14g pounds sugar, 
10 eggs, 3{ pound brown bread. 


Roll and sift the dried toasted bread. Put 1 quart of cream 
into a custard-kettle, heat, and add the sugar and well-beaten eggs. 
Strain, and stir constantly until it thickens smoothly. Remove 
from the fire, add the remainder of the cream, cool and freeze. 
When nearly frozen beat in the powdered bread, and finish accord- 
ing to general directions. The eggs and one-half pound of sugar 
may be omitted. Biscuit Cream is made by substituting three- 
quarters of a pound of stale sponge cake for the bread. 

CARAMEL ICE CREAM. 


Make a foundation as for Ice Cream—3. Put 1 seant cup of 
sugar into a frying pan and stir over the fire till the sugar turns 
liquid and brown, add this to the hot custard, in place of 1 cup of 
sugar. 

sf 


166 ICE CREAM. 


CHOCOLATE ICE CREAM—1. 


2 quarts cream, 13g pounds sugar, 
1 pint milk, 14g pound grated chocolate, 
Vanilla. 


Use the unsweetened chocolate. Heat the milk and make a 


smooth paste with the chocolate. Add the sugar, mix thoroughly 
with the cream, flavor, and freeze according to directions. Or, 
scrape 2 ounces of Baker’s chocolate, and cook till smooth and 
glossy with 2 tablespoons sugar and 2 of boiling water. Add this 
to the custard or cream while in the double boiler. When cold, 
add 1 tablespoon vanilla. 
CHOCOLATE ICE CREAM—2Z. 
1 quart rich cream, 3 eggs, 
1 pint new milk, 1 pound sugar, 
6 tablespoons grated chocolate. 

Scaid the milk, and add the sugar, the eggs well beaten, and the 
chocolate rubbed smooth in a little milk. Beat well, place over 
the fire and heat until it thickens a little, stirring constantly, 
strain, add a tablespoon thin, dissolved gelatine, and, when cold, 
place in the freezer ; when half frozen add the cream, weil whipped, 
and finish. 

To make a block of chocolate and vanilla: freeze the creams 
separately, and before packing fill a mould with two or three layers 
of cream according to taste. Pack the mould in ice and salt, and 
let it stand at least 2 hours. 

COFFEE ICE OREAM—1. 
2 quarts cream, 1 pound sugar, 
1g pound ground Java and Mocha coffee. 

Put into a double boiler 1 quart of cream and the coffee. Let 
it stand 15 minutes in hot, not boiling water, strain and squeeze 
to obtain the strength, and stir in the sugar. When cold, add the 
rest of the cream and freeze. 

COFFEE ICE CREAM—2Z, 
1 quart cream, 13 pounds suagay, 
1 quart milk, 8 eggs, 
1 quart strong, clear, hot coffee. 

Heat the milk, and add the sugar and beaten eggs, (8 yolks and 
2 whites may be used) strain, add coffee, cook till thick, and cool. 
Add the cream just before freezing. 


ICE CREAM. 167 


SHERBETS, 


1 pint fruit juice, 1 pound sugar, 
1 pint water, 3 eggs, whites. 
These proportions are good for all varieties of fruit juices, and 


many nice combinations may be made. Currant sherbet is im- 
proved by adding raspberries in equal proportions. In lemon or 
orange sherbets soak the grated rinds of the fruit 10 minutes, in 
the boiling water to be used for syrup, and strain over the sugar. 
Prepare as for ices, and freeze according to directions. Ices or 
sherbets are used in layers with ice cream in moulds, and are con- 
sidered excellent. In making orange sherbet the lemons may be 
omitted 
PINEAPPLE SHERBET. 


1 quart grated pineapple pulp, 13¢ pounds sugar, 
2 lemons, juice, 1 pint water, 
2 eggs, whites. 


Dissolve the sugar and bring to a boil, skim if not clear, and 
eool. Add to the pulp when cold, stir in the lemon juice, and 
freeze. Beat the whites of eggs thoroughly, and add to the ie 
when nearly frozen. The lemon juice may be omitted. 


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fE fiesh of animals, pcultry and game goes under the general 
term meat. In some localities the steak of large fish is 
erroneously classed under that name. Meats are made up of sev- 
eral substances—fibrine, gelatine, fat, aloumen, and the juice of flesh. 
The real color of fibrine is white, taking its pinkish tinge from 
the blood. This goes to form the fiber and muscle of meat, and is 
made hard and tongh by hard boiling, butis soluble ina moderate heat. 
Therefore, if meat has strong and tough fiber, put it on in boiling 
water, place the kettle where it will simmer, and boil gently for a 
long time. In this way the toughest meat may be made tender 
and palatable. Plunging into bailing water at first closes the tis- 
sues and keeps in the juices of the meat. Gelatine is found in the 
bones, tendons, gristle, skin, sinews, and about the joints. Soak 
the parts from which it is to be removed in cold water, and then 
boil very gently for five or six hours, or until the meat is tender. 
Remove all bones and meat by straining; set where it will cool, 
when the fat will be found at the top, and the gelatine in a jelly- 
like mass at the bottom. ‘This is useful for preparing jellied 
meats, sauces, sausages, meat loaves, meat cheeses, and pressed 
meats of every kind; or, warmed up properly with a spoonful! of 
rice, a little milk, salted and flavored, it is good food for invalids. 
The fat of meats gives warmth, and is an appropriate food for 
a cold climate. In temperate regions it should be used sparingly. 
The fat that comes out when cooking meat should be saved by 
itself. That of pork makes lard, and by careful and sufficient cook- | 
ing may be kept any length of time. That from beef is tallow, 
and may be used in smali quantities with lard nicely rendered, as 
drippings. 
The juices of meat may be obtained by chopping the raw meat, 
inclosing in a jar, placing in cold water, and gradually raising the 
temperature until the water gently boils. This juice is used in 


168 


MEATS. 169 


making teas and in extracts of meat. When meats are cooked for 
the meat itself, they should be so quickly heated at first as to 
close the tissues, and keep in the juices; but when used for soups 
or teas they may be very gradually heated to bring out the juices. 

Young animals are tender, and do not need so much cooking, 
but their meat is not as nutritious as that of older ones. * 

Meats are always in season, though it were better to use the fat- 
ter meats in cooler, and leaner meats in warmer weather. Do not 
put meat directly upon the ice, or allow it to lie wrapped in 
butcher’s paper. Take care of it when it first comes to the house, 
and, if there is a bloody piece about it, remove it. Lay it on a cool 
dish, and if to be kept some time, lay bits of charcoal about it, and 
place over ice in a cooler, as recommended for fish. Meat may be 
kept a long time in cold weather if care is taken, and it is much 
less expensive to buy a large quantity than to buy by the piece. 

Broiling is the most wholesome method of cooking meats, and 
very acceptable to invalids. Tough steak is made more tender by 
pounding or hacking with a dull knife, but some of the juices are 
lost by the operation; cutting it across in small squares with a 
sharp knife on both sides is best. Tough meats are improved by 
lying two hours on a dish containing three or four tablespoons 
each of vinegar and salad oil, or butter, a little pepper, but no salt, 
and turning every twenty minutes. The action of the oil and vine- 
gar softens the fibers without extracting their juices. Trim off all 
superfluous fat, but never wash a freshly cut steak. Never salt or 
pepper steak or chops before or while cooking, but if very iean, aip 
in melted butter. Turn steaks with a small pair of tongs, as 
piercing with a fork frees the meat juices. 

Frying is properly cooking in fat enough to cover the article, 
and when the fat is hot, and properly managed, the food is crisped 
at the surface, and does not absorb the fat. The process of cook- 
ing in just enough fat to prevent sticking has not yet been named 
in English, and is sautéing, but is popularly known as frying, and 
ought to be banished from all civilized kitchens. The secret of 
success in frying is what the French call the ‘‘surprise.” The 
fire must be hot enough to sear the surface and make it impervious 
to the fat, and at the same time seal up the rich juices. As soon 


170 MEATS. 


# the meat is browned by this sudden application of heat, the 
pan may be moved to a cooler place on the stove, that the process 
may be finished more slowly. 


BEEF. 

Beef should have a good outside layer of fat, and be well mar- 
bled with fat. The flesh should also be firm, of a bright red color, 
and the suet dry, and easily broken with the fingers. In buying 
a quarter of beef for immediate use, give the preference to a hind 
quarter. The fore quarter is cheaper, and contains, besides the 
roasting and boiling pieces, quite a good many pieces that may be 
corned, and kept; but it has less steak and thick pieces than the 
hind quarter. If a housekeeper has a butcher on whom to rely, 
it would be an invaluable lesson to go to his shop, observe the 
meat as it is cut and sorted, learn the different parts, and how to 
distinguish between them. Better pay him for the teaching, than 
to pay for sirloin, and get round steak. The first cut of sirloin is 
the end of the muscle, and not apt to be very tender. The second 
cut contains more of the tenderloin and is considered the best steak. 
The best pieces for roasting are the sirloin, tenderloin, and rib 
pieces. The sixth, seventh and eighth ribs are the best. It is well 
in a rib roast to have the bones taken out, and the roast rolled a 
tied by the butcher. Meat that is desired rare should have a Vv... 
hot oven at first, and small pieces require a hot oven to preve” | dry- 
ing. For a large rare roast allow ten minutes to the pow ., anda 
longer time for one better done. The first strong heat s« the oven 
sears the meat, and keeps the juices inside; by lessening the heat 
afterward the inside is cooked without any burning of the surface. 
A double iron pan is particularly nice for al) oasting purposes. — 

The gravy of roast meats is found in te dripping pan, under 
the fat, and should be poured carefully off and saved. If no 
water has been used in roasting, stock will need to be added, as 
only the fat will be found in the pan; but if water has been used, 
it will be meat-flavored enough to add water to make a sufficient 
quantity. If not brown enough, brown flour in the oven and rub 
smooth with a little butter, add to the gravy, and boil up slowly. 
Add sait and pepper. If it should prove lumpy, for any reason, 


aa 


MEATS. i py 


it shouid be strained through a wire strainer. ‘Twice the quantity 
of gravy needed should be made, as it is most useful in warming 
over the cold meats. Never serve a white gravy, however well 
made, with roast meat, nor should it be so brown as to have a 
burned taste. 

BEEFSTEAK BROILED—1. 

Broiling steak is the very last thing to be done in getting break- 
fast or dinner; every other dish should be ready for the table, so 
that this may have undivided attention. A steel gridiron with 
slender bars is best, as the common broad, flat iron bars fry and 
scorch the meat, imparting a disagreeable flavor. The dampers 
which shut off the draft to the chimney should be thrown open to 
take the flames in that direction. Lift the broiler from the fire 
before removing the lid, as the smoke and flames rush out past the 
meat and smoke it. Place the steak on a weil-greased gridiron, 
turn often so that the outside may be seared at once; when done, 
which will require from 5 to 10 minutes, lay it on a hot platter, sea- 
son with salt, pepper, and bits of butter, cover with a hot platter, 
and serve at once. If the fat drips on the coals below, the blaze 
may be extinguished by sprinkling with salt; withdraw the grid- 
iron to prevent the steak from acquiring a smoky flavor. Always 
have a brisk fire, whether broiling in a patent broiler directly over 
the fire or on a gridiron over a bed of live coals. 

Or, lay a thick, tender steak upon a well-greased gridiron over 
hot coals; when done on one side have ready the warmed platter 
with a little butter on it, lay the steak, without pressing it, upou 
the platter with the cooked side down so that the juices which have 
gathered may run on the platter, quickly place it again on the 
gridiron, and cook the otherside. When done, place on the platter 
again, spread lightly with butter, season with salt and pepper, and 
set it where it will keep warm, for a few moments, but do not let 
the butter become oily, Serveon hot plates. It may be garnished 
with fried sliced potatoes, or with browned potato balls the size 
of a marble, piled at each end of the platter. 

BEEFSTEAK BROILED—2Z. 

Remove the fat and bone. Grease the gridiron with the fat and 

lay on the steak. Broil over a clean fire, turning often. If liked 


172 MEATS. 


rare, broil from 3 to 5 minutes, or longer if it is to be well done. | 
Serve on a hot platter ; add butter, salt, pepper, and cover for a few 
minutes with a hot cover. This is for steak an inch thick. If 
cooked through, a red juice follows the fork. If blood follows of 
a dark red color the steak is raw. If the steak is tough, pound 
with a steak pounder or hack with a sharp knife, but in this case 
the outside must be quickly seared over or the juices will be lost. 


BEEFSTEAK FRIED. 


When the means to broil are not at hand, heat the frying pan 
very hot, put in a steak previously hacked, let it remain a few 
moments, loosen with a knife and turn quickly several times; re- 
peat this, and when done transfer to a hot platter; add salt, 
pepper, and bits of butter; pile the steaks one on top of an- 
other, and cover with a hot platter. This way of frying is both 
healthful and delicate. Or, heat the skillet, trim off the fat from 
the steak, cut in small bits and set on to fry; meanwhile pound 
the steak, draw the bits of suet to one side and put in the steak, 
turn quickly several times so as to sear the outside, take out on 
a hot platter previously prepared with salt and pepper, dredge 
well with flour, return to the skillet, repeating the operation until 
the steak is done; lay on a hot platter, covering with another one, 
and place where it will keep hot while making the gravy. Stir a 
tablespoon dry flour in the skillet, being sure to have the fat boil- 
ing hot, brown, free from lumps, (the bits of suet may be left in, 
drawing them to one side until the flour is browned), pour in half 
a pint of boiling water, milk, or cream, stir well, season with pep- 
per and salt, and serve ina gravy tureen. Spread bits of butter 
over the steak and send it to the table at once. This is more 
economical, but not so wholesome as broiling. 


BEEFSTEAK WITH OYSTERS, 


Cook the liquor of half a pint of oysters 2 minutes, skim well, 
add the oysters and boil 2 minutes, add 2 tablespoons cracker, 
rolled fine and smoothed with an equal amount of butter. Broil a 
nice steak carefully, lay it in a deep dish, adding salt, pepper, and 
butter, and pour the oysters over it. Serve with nice, brown, but- 
tered toast and a glass of cranberry jelly. 


= ‘ 


MEATS: 1735 


BEEFSTEAK WITH TOMATOES. 
10 tomatoes, or 1 pound can, % pint beef stock, 
1 rolled cracker, 1 onion. 

Pare and stew the tomatoes with the onion in the beef stock 7 f 
hour, and add the cracker, with salt and pepper. Broil a nice 
steak carefully, add butter, salt, pepper, and lay in a hot, deep. 
platter. Pour the boiling sauce over the steak, and serve hot, 
with short eakes just from the oven. The onion and cracker may 
be omitted from the sauce. 

CORNED BEEF, BOILED. 


Soak over night if very salt, but if beef is young and properly 
corned this is not necessary; pour over it cold water enough to 
cover it well, after washing off the salt. The rule for boiling 
meats is 25 minutes to a pound, but corned beef should be placed 
on a part of the stove or range where it will simmer, not boil, un- 
interruptedly from 4 to 6 hours, according to the size of the piece. 
If to be served cold, let the meat remain in the liquor until coid. 
Tough beef should remain in the liquor until the next day, and 
be brought to the boiling point just beforeserving. Simmer a brisket 
or plate-piece until the bones are easily removed, fold over, form- 
ing a square or oblong piece, place sufficient weight on top to press 
the parts closely together, and set where it will become cold. This 
gives a firm, solid piece to cut in slices, and is a delightful relish. 
Boil the liquor down, remove the fat, season with pepper or sweet 
herbs, and save it to pour over finely-minced scraps and pieces of 
beef; press the meat firmly into a mould, add the liquor, and 
place over it a close cover with a weight upon it. When turned 
from the mould, garnish with sprigs of parsley or celery, and serve 
with fancy pickles or French mustard. 


FRESH BEEF, BOILED. 


Wipe well, and if rib pieces, the bones may be removed and a 
close roll made by tying with strong twine. Plunge into boiling 
water, enough to cover it, skim when it boils, and cook very slowly 
until tender. Do not salt until half an hour before it is cooked. 
The rule for boiling beef is 25 minutes to the pound and 25 min- 
utes extra, but one must be governed by the age and quality of 
the beef. After the beef is removed, boil the water quickly to 1 


174 _ MEATS. 


quart of liquid. Set self-sealing glass jars on a thick wet cloth, 
fill with the boiling liquor, put on the rubber, two if the can is old, 


~ and screw the top down quickly. Set away in a cool, dark place, 
- and use as stock for gravy or soup. 


FILLET OF BEEF. 

Remove all veins and tough portious, with most of the fat. Rub 
well with salt, pepper and flour. On the bottom of the dripping 
pan place the pieces of fat, and a slice or two of fat salt pork. 
Have a hot oven and bake nearly 40 minutes. Take out and baste 
thoroughly. Sift cracker crumbs over it, and lay on several bits 
of butter. Keturn it to the oven, brown quickly. and remove. 
Make the gravy as in directions for brown gravy, and to a portion 
of it add fried mushrooms, and serve with the roast. Garnish 
with nasturtium leaves and bloom. A stuffing may be made as for 
turkey, and baked separately, often basted with the meat gravy. 

BEEF HEABT, BOILED. 

Prepare the samega@g for beef tongue. To flavor the heart, or 
prepare it for pressed meat, boil a half pound salt pork with it, 
and add spices and pepper to taste when it is chopped. To make 
into mince pies boil with the pork and chop both, or salt and boil 
alone. 

BEEF HEART, STUFFED. 

Take a beef, sheep or calf’s heart, wash thorcughly to remove 
all blood, make the two cells into one by cutting through the par- 
tition with a long, sharp knife, being careful not to cut through to 
the outside; fill the cavity with a stuffing made as for roast turkey, 
cover with greased paper or cloth to secure it in place, and bake 
2 hours or longer, in a deep pan with plenty of water, basting and 
turning often, as the upper part particularly is apt to get dry. 
While the heart is roasting, put the valves or ‘‘ deaf ears,” which 
must be cut off after washing, into a saucepan, with a pint of cold 
water and a sliced onion. Let simmer slowly 1 hour; melt a 
tablespoon butter, add a tablespoon flour, then the strained liquor 
from valves, boil up and serve as gravy. 

BEEF LOAF. 

One of the cheapest meats for breakfast or tea, as well as one of 

the nicest, is a beef loaf. Buy 4 or 5 pounds of the cheapest 


4 


\ 


MEATS. 175 


pieces of beef, such as neck or rib pieces—those that are usually 
sold for a stew, but pieces without much bone,—if a larger loaf is 
desired a beef’s heart may be added. Wash and cover with boil- 

ing water, and add a pound of salt pork, not too fat. Care must 
be taken that every scrap put into the kettle is perfectly clean and 
untainted, and scraps of steak or roast beef may be added. Let 
it come to a boil and skim, even the third time, if necessary. Put 
where it will just simmer all day. Remove, chop, and pick ont all 
hard pieces and bones. Add 6 crackers and, a little at a time, the 
liquor in which it was boiled until it is a thick mass. It may not 
take all the liquor. Add salt and pepper to taste. Butter a deep 
bread tin and pack the meat in solidly. Place in the oven and let 
stay 10 minutes, or until heated through. Set in a co!d place. 

When partly cool if not solid enough put ona pressure. To serve, 
loosen from the edges of the pan, hold in boiling water for a min- 
ute or two, turn out, and slice with a sharp knife from the end. 

If for breakfast, and potatoes are to be ed, make a brown 
gravy with the liquor that may have been ff 

This recipe may be varied to suit the meat in quantity and kind. 
If the meat is quite fat, or contains a good deal of gelatine, it may 
take more crackers. If very lean, as it would be if made wholly 
of heart and the pork, less crackers should be used. Other meats, 
as veal, pork, lamb, etc., may be used in this way and are very 
nice. If liver is added to it, first scald it and turn the water off. 
Cut it into small pieces and put into the kettle 30 minutes before 
removing from the fire. 

BEEF A LA MODE. 

In a piece of the rump, cut deep openings with a sharp knife; 
put in pieces of pork, cut into dice, previously rolled in pepper, 
salt, cloves and nutmeg. Into an iron stewpan lay pieces of pork, 
sliced onions, slices of lemon, one or two carrots, and a bay leaf; 
lay the meat on and put over it a piece of bread crust as large as 
the hand, one-half glass currant jelly, lemon juice, and afterwards 
an equal quantity of water or broth, till the meat is half covered; 
cover the dish close and cook till tender. Then take it out, rub 
the gravy thoroughly through a sieve, skim off the fat, add sour 
cream, return to the stewpan and cook ten minutes, Instead of 


* 


176 MEATS. 


cream, capers or sliced cucumber pickles may be added to the 
gravy, or a handful of grated gingerbread or rye bread. The meat 
may also be laid for some days before cocking in spiced vinegar. 


RAGOUT OF BEEF. 


6 pounds round, 6 cloves, 

¥% pound salt pork, 1 stick cinnamon, 

6 ripe tomatoes, Whole black peppers, 
2 or 3 onions, ¥% cup vinegar. 


Cut the tomatoes and onions into a kettle or pan having a 
closely fitting cover, and add the spices; gash the meat, stuff with 
the fat salt pork, cut into square bits, place it on the other ingre- 
dients, and pour over them the juice of a lemon and a cup of 
water; cover tightly, and bake in a moderate oven; cook slowly 4 
or 5 hours, and, when half done, salt to taste. When cooked, 
take out the meat, strain the gravy and thicken with flour. 


BEEF ROAST. 


Take a rib piece or loin roast of 7 to 8 pounds. Beat it thor- 
_ oughly all over, lay it in the roasting dish and baste it with meited 
butter. Put into the well-heated oven, and baste frequently 
with its own fat, which will make it brown and tender. If, when 
it is cooking fast, the gravy is growing too brown, turn a glass of 
boiling water into the bottom of the pan, and repeat this as often 
as the gravy cooks away. ‘The roast needs nearly two hours time 
for cooking, and must be brown outside but inside red and juicy. 
Season with salt and pepper. Serve with brown gravy and garnish 


with sliced lemons. 
BEEF ROAST WITH PUDDING. 


Roast beef as directed; make a Yorkshire pudding, to eat with 
the roast, as follows: 
Yorkshire Pudding. 
1 pint milk, 3 cups flour, 
Pinch of salt, 3 eggs. j 
Beat to a smooth batter, and pour into the dripping pan under 
the meat, or into a hot pan with some of the drippings from the 
beef which is roasting, and bake 30 minutes. Cut in squares and 
serve on the platter with the roast. 


ee 


MEATS, 177 


RIB ROAST. 

Remove the ribs and backbone. Roll up smoothly and as 
Closely as possible, the butcher will do this if asked, wind tightly 
with twine, and roast as sirloin, except that it will take a little 
longer to the pound. The potatoes may be browned in tne pan 
with the beef. Serve with brown gravy in which a little parsley 
has boiled. Garnish with parsley and sliced blood-beet pickles. 

THE RUMP ROAST. 

Many prefer this roast to the other pieces as it is cheaper, all 
good and comes in better shape. It is excellent cold. Rub well 
with pepper and flour. When the flour in the pan is browned pour 
in a pint of water, and baste often. Ifa soft stewing sound comes 
from the oven it is doing well, but if the fat sizzles and snaps 
the water is out and the fat burning. If the whole rump is used 
carve it lengthwise. Many prefer the gravy when an onion or two 
has been roasted with the beef. Salt at the last basting. 

SIRLOIN OF BEEF ROASTED. 
Procure 8 pounds of the second cut of sirloin. No washing is 
necessary if the butcher is neat in handling it. Trim off all un- 
sightly pieces and bits of gristle and wipe carefully with a wet 
cloth. Tie and skewer it into the shape to serve on the table. 
The flank piece may be cut off and left in the pan or saved for 
soup or stock. Use a large dripping pan. Lay the meat skin side 
down on a rack, or three or four sticks laid crosswise in the pan. 
Rub it well with flour. Have a quick fire to sear the cut sides of 
the meat, and when the flour on the bottom of the pan is brown 
the heat is great enough and may be gradually reduced. Many 
add a pint of hot water at this point to avoid so much basting. 
Baste often by dipping the fat and gravy from the pan over the 
meat. If the beef is liked very rare, an hour of steady baking 
aiter it is seared will be sufficient, but if well done, keep in a slow 
steady heat a half hour longer. There is much danger of burning 
the fat in the pan if the water is not added; it will need constant 
' watching, and great care must be given the fire. When nearly 

done turn and brown the under side and place skin side up on the 
_ platter. Carve by cutting thin slices parallel with the ribs, and 
____ by running the knife down the backbone to separate the slices. I 


a. an Ae 


178 MEATS. 


some prefer the tenderloin, remove it from under the bone and slice 


in the same manner. Serve with mashed or browned potatoes, 

brown sauce or gravy. The meat may be made more attractive by 

a garnish of celery leaves and bunches of barberries. . 
ROUND OF BEEF SPICED. 


/ 
20 pounds round, 1 ounce cloves, 
1 quart salt, 3 ounces saltpetre, 
1 nutmeg, 1g ounce allspice, 


Rub the salts and spices together until fine. Rub the beef well 
with this powder after removing the bone. Put a part of the 
powder into a tub just large enough to hold the meat. Lay the 
beef on it and pour over it the rest of the powder. Rub it well 
every day for ten days. Wash the beef and bind it up compactly 
with a tape and fill in all spaces with pieces of suet. Lay ina pan 
of convenient size and drop bits of suet over it. Sprinkle with 3 
ounces brown sugar, 1 tablespoon pepper, 1 ounce powdered mace, 
and add 1 pint of water, with the juice of a lemon. Cover closely 
and simmer 7 or 8 hours, adding water as it boils dry. 


BEEF SMOTHERED. 


Use 4 pounds of rump, or other thick roasting piece. Sear 
quickly on a hot frying pan or inavery hotoven. Put into astew- 
kettle with 14 cups of boiling water. Cover closely and put where 
it will just boil. Watch that the water does not boil away, or the 
meat will burn. Cook until tender, or about 3 hours. Add salt 
15 minutes before taking up. Remove the meat carefully to a 
hotplatter. Add more water to the gravy, if necessary, and thicken 
with 1 tablespoon flour smoothed in bu >r._ Serve the gravy in 
a boat. 


MEATS. | 179 


MISCELLANEOUS RECIPES. 


It has been said that wasting is carried on so far and so exten. 
sively in American kitchens that it will soon be one of the com- 
mon sciences, also, that the food thrown away by Americans would 
feed comfortably the French people. Granted the last statement to 
be exaggerated, the fact remains that the national habit is one of 
great prodigality in the use and waste of cooked and uncooked 
food. The following recipes suggest one means of improvement. 

DRIED BEEF. 

Slice it very thin, put in a frying pan with water to cover, let it 
just boil, pour off the water, and add a pint of milk, a lump of 
butter, and a thickening of a little flour and milk; stir well, and 
jast before serving, add an egg, stirring it in quickly; or, chip 
very fine, freshen, add a lump of butter, 6 or 8 eggs, stir well, and 


serve at once. Cold, boiled or baked beef may be sliced and 


cooked in the same way. When ends or thin pieces of dried beef 
become dry and hard, put in cold water and boil slowly 6 or 8 
hours, and slice when cold; or, soak over night in cold water, and 
boil 3 or 4 hours. Many think all dried beef is improved by this 
method. 

BEEFSTEAK STUFFED. 

This is nice for dinner, and can be prepared from a rather poor 
flank or round steak; pound it well, season with salt and pepper, 
spread with a nice dressing, roll up and tie closely with twine, put 
in a kettle with 1 quart boiling water, boil slowly 1 hour, take out 
and place in a dripping pan; add the water in which it was boiled, 
baste frequently until a nice brown, and make a gravy of the drip- 
pings; or, put it at once into the dripping pan, skewer 2 slices of 
salt pork on the top, add a very little water, baste frequently, and, 
if it bakes too rapidly, cover with a dripping pan. 

CROQUETTES. 

Croguettes are made of meat or fowl previously cooked. They 
are dropped in boiling lard like fritters, and the easiest method is 
to lay them in a wire basket and plunge them for 5 or 10 minutes 
into the hot fat. They must be light, crisp and brown, but not 
greasy. It is better to make the day before using, and when 


wanted lay them in a hot ovenon a thick, soft paper. Fiat cakes, 


180 MEATS. 


called balls, browned nicely on both sides, are a species of cro- | 


quettes, and may be cooked in boiling lard, instead of frying in a 
pan. After the croquette mixture is prepared, then comes the 


moulding into round and long rolls, say 1 by 24 inches. Have — 


convenient to the moulding board, a saucer of flour, one of beaten 
egg, and a bowl of sifted bread crumbs. Let the hands be well 
floared. Take 1 tablespoon of the prepared meat, roll it between 
the palms of the hands into the required shape; if too thin they 
will break in frying. Dip them first into the egg, then the bread 
crumbs, being careful that they are well covered. Lay on a plat- 
ter, separated from each other, and place them in a cold place for 
1 hour at least. Then put them into a frying basket, and plunge 
into the boiling lard. When a golden brown, take out and lay on 
a clean paper in the mouth of the oven to dry. Garnish chicken 
croquettes with fried parsley, or stick a sprig of parsley or celery 
into one end. Lobster croquettes may be garnished with lettuce, 
or cress, or slices of lemon. 
CHICKEN CROQUETTES—1. 


1 cooked chicken, Cream, 
2 eggs, Celery, 
Salt and pepper, Parsley. 


Pound, or chop the meat very fine, add a little minced celery 
and parsley, and chopped oysters if liked; season with salt and 
pepper, moisten with cream or gravy, mix with the beaten eggs, 
and make into long balls. Egg and crumb, and boil in lard. 

CHICKEN CROQUETTES—2Z. 


1 chicken, 44 pound butter, 
1g cup cream, 1 tablespeon flour, 
1g cup broth, 2 eggs, yolks, 


Salt and pepper. 

Stew a three-pound chicken in a very little water flavored with 
parsley, celery, and onion, if the taste is liked. When done, cool, 
and chop very fine. Rub the butter and flour together, cook in a 
custard kettle, add the cream and broth. Boil till well thickened, 
take off the fire, add vepper and salt, and the chicken. Mix well, 
and stir in slowly the well-beaten eggs. Cook uncovered a few 
minutes, stizring constantly. Take out to cool and shape into 
rolls, Beat the yolk of 1 egg with 1 tablespoon of cream, dip the 


= int “ 
ee 


MEATS. 181. 


rolls in this and then in sifted bread crumbs, and after standing 1 
hour, boil in Jard. These are improved by adding a little nutmeg 
and lemon juice just before taking from the fire. 

Veal may be substituted for chicken in this and the previous 
recipe, and many consider turkey better than chicken. 

MEAT CAKES, 

Scraps of meat, as steak, roast, etc., may be chopped fine, patted 
into cakes an inch thick, and broiled over a quick fire; or laid in 
a very hot spider, and turned when brown. Serve with butter, 
salt, and pepper. ‘These need to be well done. Spices, sage, 
savory, or any flavor may be added in the mixing. If herbs are 
used they should be dried and sifted. 

MEAT CROQUETTES. 

Use beef, chicken, lamb, mutton, veal or fish. To 1 pound meat 
use one-fourth pound bread crumbs, except in the case of fish, 
when potato is used. Moisten with gravy, cream, or a butter 
sauce, and mix with a beaten egg. Season with celery salt, pep- 
per and salt, but omit the celery and add catsup to the beef and 
fish mixture. [finish according to directions, 

SALMI OF DUOK. 

Cut cold duck into nice pieces. Put the bones and giblets into 
a saucepan and cover with hot water; when it boils add 1 onion 
sliced, cloves, a bunch of herbs, pepper and salt. Cover and cook 
slowly 1 hour. Then strain, and cool sufficiently to take off any 
fat that has risen to the top. Return to the fire, add, when hot, 
_ the pieces cf duck and simmer 1 hour more. Water may be added 
if needed. Brown 1 tablespoon each of flour and butter together, 
stir into the meat, and let boil up. Arrange the duck on a platter 
and garnish with croutons, bread cut in narrow oblong, or diamond 
shapes, fried in boiling fat, or border with boiled rice. Stewed 
green peas may be added just before it is thickened. 

HASH. 

Cold meat of any kind will do, but corned beef is best ; remove 
all surplus fat and bits of gristle, season with salt and pepper, 
chop fine, and to one-third meat add two-thirds chopped cold boiled 
potato; 1 onion chopped very fine may be added. Place in the 
dripping pan, dredge with a little flour, and pour in at the side of 


——— a me 


182 MEATS, 


the pan a little water; put in the oven, and do not stir; when the i 


flour is light brown, and has formed a sort of crust, take out, add 
a lump of butter, and stir it through several times. Or, by cook- 


ing longer, it may be made of cold raw potatoes, which peel, slice, 


and let lie in salt and water half an hour before chopping. For 
fresh meat and potatoes, always use the proportions given above, and 
before chopping, season with pepper and salt, a chopped onion if 
liked; place in a hot skillet, moisten with water or gravy, add a 
little butter or nice beef drippings, stir often until warmed through, 
cover, and let stand on a moderately hot stove 15 minutes. When 
ready to dish, run the knife under and fold as an omelet, and 
serve with tomato catsup. In making veal hash use milk instead 
of water with the gravy. In making hash, meats may be com- 
bined if there is not enough of a kind. 


TURKEY HASH. 


Pick the meat off turkey bones, shred it in small bits, add dress- 
ing and fine pieces of light biscuit, mix all together and put into a 
dripping pan; thoroughly moisten with the gravy, place in a hot 
oven 20 minutes, and serve. Or, warm the remnants of the tur- 
key over after the style of scalloped oysters. The common error 
in heating over meats of all kinds is putting them into a cold skil- 
let, and cooking a long time. This second cooking is more prop- 
erly only heating, and should be quickly done. All such dishes 
should be served hot with some sort of tart jelly. Save a can of 
currant juice, from which to make jelly in the winter, and it will 
be as fresh and delicious as when made in the summer, 


TOAD-IN-THE-HOLE. 
i cup milk, 1 egg, 
1 cup flour, Pepper and salt, 
1 pound lamb chops or beefsteak. 

Beat the ege thoronghly, add the milk, and stir in the flour; the 
mixture should be like that for batter cakes. Butter well a pud- 
ding dish; lay in the chops, sprinkle with pepper and salt; pour 
over the batter, and bake 1 hour. Or, cut the steak in small 
pieces, season, stir into the batter and bake. 

MACARONI AND MEAT. 
Chop lean, cold, roast beef or mutton very fine; nearly fill a 


\ 
: 


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| 


MEATS. | 183 


pudding dish with cold boiled macaroni; in the center put the 
chopped meat, carefully flavored with salt, pepper, thyme, and, if 
liked, a little liquor from canned tomatoes, Pour stock or gravy 
over all; cover with bread crumbs, add 2 tablespoons melted but- 
ter, and bake half an hour. 

PATTIES. 

Use recipe for Pyramid Patés, or make a puff paste, and after it 
has waited 1 hour in the ice box, or a very cold place, roll out 
quickly and cut rounds one-quarter inch thick with a biscuit cut- 
ter. Use three for a p4té, cutting a small round from the centre 
of two. Lay the rings on the whole one and bake in a quick oven. 
Just before taking from the stove, glaze with the white of an egg. 
A little round may be baked to serve as a cover to each pate. 
These may be filled with the remnants of meat, poultry, fish or oys. 
ters, prepared in a tempting manner. Chicken and veal prepared 
as for croquettes make a nice filling. When the p4tés are filled 
and covered, heat through in a hot oven. Slices of stale bread, an 
inch thick, may be cut into rounds; and a small circle cut outfrom 
the centre to half its depth. Fry as croquettes, and fill with 
minced chicken, turkey or meat, seasoned with its gravy. 

BEEFSTEAK PIE. 

Cut steak and a small slice of ham into dice; put them into a 
frying pan with a little butter and 2 chopped onions; let them 
simmer 15 minutes; add 1 pint sliced potatoes, 1 pint stock, with 
salt, pepper, and a little flour. Cook 20 minutes, and pour into a 
baking dish lined with a nice pastry. Cover, and bake till done. 
Or, cut beefsteak into half-inch pieces, season, lay in a dish lined 
with paste, add butter, water or stock, and a littie flour; cover, and 
bake in a moderate oven. 

LANCASHIRE PIE. 

Take cold beef or veal, chop, and season as for hash; have 
ready hot mashed potatoes, seasoned; put in a shallow baking dish 
first a layer of meat, then a layer of potatoes, and so on, till the 
dish is full; smooth over the top of the potatoes, and make little 
holes in which place bits of butter; bake a nice brown. 

' MEAT PIE. 
Put a layer of cold roast beef or other meat, chopped very fine, 


184 MEATS. 


in the bottom of a dish, season with pepper and salt, add a layer . ' 


of powdered crackers, with bits of butter, a little milk, and fill the 
dish with alternate layers; moisten with gravy or brotb, or warm 


water; spread over all a thick layer of crackers which have been | 


seasoned with salt and mixed with milk and a beaten egg; stick 
bits of butter thickly over it, cover with a tin pan, and bake from 
half to three-quarters of an hour; remove the cover 10 minutes be- 
fore serving, and brown. Or, cover some bones with a pint of 
cold water, and let them simmer for an hour; strain and add a 
chopped onion, 3 tablespoons Chili sauce, a level tablespoon salt, 
and the chopped meat; let simmer a few minutes, thicken with a 
tablespoon flour mixed in water, let boil once, take off and cool ; 
put a layer of this in a pudding dish, then a layer of sliced hard- 
boiled eggs and a few slices of cold, boiled potatoes; repeat the 
process. Cover with pastry or a baking powder crust, make an 
opening in the center, and bake 40 minutes. 
MUTTON PIE. 

Spread the bottom of a baking dish with bread crumbs, and fill 
with alternate layers of cold roast mutton, cut in thin slices, and 
tomatoes, peeled and sliced; season each layer with pepper, salt 
and bits of butter. The last layer should be of tomatoes spread 
with bread crumbs. Bake three-quarters of an hour, and serve 


immediately. 
VEAL AND HAM PIE, 


Prepare a seasoning of 3 parts salt, 1 part pepper, and a dust 
of nutmeg. Take meat in the proportion of two-thirds veal to 
one-third ham, cut into thin slices, rub with the above seasoning, 
roll up and place them in a dish, adding water and chopped hard- 
boiled eggs. If the ham is very salt, use less salt and more pep- 
per in the seasoning. Parsley improves veal. Forcemeat, catsup, 
mushroom, tomato, or a little Worcestershire sauce may also be 
added. Use good pastry for the pie. 


—_ a  g N 


MEATS. ~ 3 185 


SIRLOIN OF BEEF, 


In carving beef, mutton, lamb, 

; =s-= —— pork and veal, thin, smooth slices 

(Gp (2 7: 7 a i. i are desirable. Cut across the 

ally Ge : : j grain, taking care to pass the 

ea ARS i ». knife through to the benes of the 

7 Pa meat. There are two modes of 

carv rving a ee of Hoot: either by cutting long, thin slices from 3 

to 4, and serving it with a bit of the fat underneath the ribs, or by 
cutting thicker slices, from 1 to 2, through the tenderloin. 

Carve a rib roast from the thick to the thin end. Before slicing 

run the knife behind and under the meat, to free it from the bones. 


E = 


p=] 


HAM. 

A ham may be carved in three 
ways: First, by cutting long, 
delicate slices, through the thick 
fat from 1 to 2, down to the bone; 
second, by running the point 
of the knife in the circle in the 

| middle, and cutting thin circular 
slices, thus Heoping | the ham moist; and last, and most economic- 
ally, by beginning at the knuckle, ve 5, and slicing upward 

A leg of pork may be carved like ham. 


LEG OF MUTTON, 


In carving a leg of mutton the 
best slices are obtained from the 
center, by cutting from 1 to 2; 
and very good cuts are found on 
=z the broad end from 5 to6. Some 
= —— ~”  epicures prefer slices nearer the 
knuckle, , but they » are dry. The cramp-bone is a delicacy, and is 
obtained by cutting down to the bone at 4, and running the knife 
under it in a semi-circular direction to 3. The fat so esteemed by 
_ many lies on the ridge 5. By turning over the meat excellent 
slices are found and may be cut lengthwise. 


186 MEATS. 


SHOULDER OF MUTTON. | 
A shoulder of mutton should 


= BE nt, F eI 
4 fe, = 6 be cut down to the bone, in the | 
AF ar. INS direction of the line 1, and thin | 
y ZA fa 4 SS S ? 


ail 


Y Fare nine pm nein Same 


92 OG A : 
Be ee ee SS 


slices of lean meat taken from 
each side. The best fat is found 
at 2, and should be cut in that 
i aie ; direction. Several tempting slic- 
es may be cut on either side of the line 3, and on the under side 


TONGUE, 


A tongue should be carved as 
‘‘thin as a wafer ;” its delicacy. 
depends in a great degree upon 
that. The center slices are con- 
sidered the best, and should be 
Ss GE cut across at the line 1; serve 
the slices taken from each side, with a portion of the fat which is 
at “ts foot. 


FILLET OF VEAL. 

Carve thin smooth slices from the top and serve with portions of 
thefatand dressing. In carving abreast of veal, first separate the 
breast and brisket. Carve a loin roast like sirloin of beef, and a 
rib roast like beef, but in thicker slices, and serve with the fat and 
kidney. 


HAUNCH OF VENISON. 

A haunch of venison snould 
be cut across te the bone on the 
line 1-3-2, turn the dish 4 little, 
put the point of the knife at 3, 
and cut down as deep as possi- 
ble in the direction of 3-4, and continue to cut slices on the right 
and left of the line. The fattest parts are found between 4 and 2. 
A loin of veal or a loin of mutton should be jointed by the butcher 
before it is cooked, and the carver easily cuts through the ribs. A 
portion of the kidney and the fat should be served on each plate. 


——s 


ea ne 


eee Sn ee 


ATSUPS, sauces and vinegars come under this caption and 
are served with various dishes, or incorporated into others, to 
give an appetizing or piquant flavor. 
COLD CATSUP. 


4g peck tomatoes, 1 cup salt, 

4 heads celery, 46 cup white mustard seed, 

3 white onions, 2 red peppers, 

1 cup nasturtiums, 1 tablespoon black pepper, 

1 cup horse-radish, 1 tablespoon ground cinnamon, 
1 cup sugar, 1 teaspoon ground cloves, 


1 quart vinegar. 

Chop ripe tomatoes and the onions and sprinkle with salt, letting 
them stand 2 hours. Chop finely the celery, red peppers and nas- 
turtium seeds, and grate the horse-radish. Mix these with the salt, 
spices, sugar, and vinegar. Drain the tomatoes and onions, mix 
thoroughly with the other ingredients, and seal in jars. 

CUCUMBER CATSUP. 
3 onions, 1 tablespoon salt, 
3 red peppers, 1 quart vinegar, 
12 large ripe cucumbers, j 
Pare, seed and grate the cucumbers. Let the pulp drain all 


night from a thin bag. Throw away the juice and add the salt and 


vinegar to the pulp, with finely chopped onions and peppers. Mix 
well and seal in bottles. Serve with fish. 
CURRANT CATSUP. 


3 quarts currant juice, 1 tablespoon cinnamon, 
3 pounds sugar, 1 teaspoon cloves, 
1 pint vinegar, 1 teaspoon pepper, 


1 teaspoon nutmeg. 
Boil 20 minutes, then put in bottles and cork tight. 
GOOSEBERRY CATSUP. 
8 pounds gooseberries, 4 ounces cinnamon, 


4 pounds brown sugar, 2 ounces cloves, 
1 pint vinegar. 


. ‘ste gooseberries should be almost rine. Wash and put them 


187 


188 RELISHES. 


into a porcelain kettle; mash, scald and rub them through a coarse — 


sieve; add the sugar and boil 3 hours, then the spices tied in a 
bag, and cook a little longer, Add or omit vinegar and bottle im- 
mediately. 

GRAPE CATSUP. 


5 pounds grapes, 1 tablespoon cinnamon, 
2% pounds sugar, 1 tablespoon cloves, 

1 tablespoon allspice, lg tablespoon salt, 

i tablespoon pepper, 1 pint vinegar. 


Stew the grapes over a slow fire until soft. Then strain through 
a sieve. Add the sugar, vinegar and spices. Boil until thickened 
and bottle. , 
MUSHROOM CATSUP. 


1 ounce whole allspice, 4g ounce ginger root, 
24 whole cloves, 1 blade mace. 
Wipe freshly-gathered mushrooms and put in layers in an earth. 


en dish, sprinkling each layer with salt. Cover with a damp foldeo 
cloth, and let stand 36 hours in a warm place.- Strain through uw 
coarse sieve. To 1 quart juice add 1 ounce peppercorns ; put in 
a kettle and boil half an hour; add the spices, let simmer gently 
15 minutes, take from the fire and cool. When cold, strain and 
seal in glass bottles. 

SUPERIOR CATSUP. 


4g bushel tomatoes, 1 tablespoon cayenne pepper, 
3 tablespoons salt, 1 tablespoon allspice, 
2 tablespoons sugar, 1 tablespoon cloves. 


Slice the tomatoes, boil 15 minutes or till tender, strain through © 
a hair sieve, add the other ingredients and cook down slowly in a 
porcelain-lined kettle to half the quantity. Three white onions may 
be added, and if very sour catsup is liked one cup of vinegar, just 
before bottling; otherwise it is no improvement. 
GREEN TOMATO CATSUP. 


4 quarts tomatoes, 2 tablespoons mustard, 

2 quarts cabbage, 2 tablespoons pepper, 

1 pint onions, 2 tablespoons ginger, 

6 pods red peppers, i tablespoon cloves, 

1 pound brown sugar, 1 tablespoon cinnamon, 

1 tablespoon horse-radish, 1 tablespoon mace. 4 


Chop finely the tomatoes, are se onions and peppers; sprinkle | 


RELISHES. | 189 


with salt and let stand over night. Drain, add the spices and sugar 
and boil slowly 4 hours; it should be thick and smooth. Keep in 
bottles. 

TOMATO CATSUP. 


1 bushel tomatoes, 2 ounces allspice, 

12 white onions, 1 ounce cloves, 

2 pounds brown sugar, 2 ounces mustard, 

2 quarts vinegar, 2 grated nutmegs, 
1 pint salt. 


Select firm ripe tomatoes, wipe them with a damp cloth, and 
slice into a porcelain-lined kettle. Pour over them 3 pints water, 
and throw in the sliced onions and 2 handfuls peach leaves. Boil 
till the tomatoes are soft, which will takefrom 1 to2 hours. Strain 
through a coarse sieve, return the liquid to the kettle and add the 
spices ground and mixed, the salt, sugar and vinegar. Mix weil 
together before setting over the fire. Boil slowly 2 hours, stirring 
almost constantly to prevent burning. Cayenne pepper may be 
added to taste. fill bottles and seal. Keep in a cool dry place. 


WALNUT CATSUP. 

Gather walnuts while sufficiently tender to run a needle through 
them. Pound in stone mortar. Put them into a porcelain-lined ket- 
tle, cover with water and cook slowly 2 or 3 hours. Strain, and add 
to the liquor 1 teaspoon each ground mace and cloves; boil down 
to one-third the quantity. Hill the bottles with equal bares of the 
mixture and strong vinegar and seal immediately. A little garlic 
Bey be added with the Bpices. te 


WORCESTERSHIRE CATSUP. “i 


4 gill walnut catsup, lg ounce cayenne pepper, 
4% gill made mustard, 10 whole cloves, 

4 heads bruised garlic, 1 blade mace, 

6 mashed anchovies, 1 quart vinegar. 


Mix all tt @ ingredients but the catsup and mustard, cover and 
let stand 18 hours. Sift and add the catsup and mustard. Keep 
2 weeks in a stone jug; then bottle and seal. 

M PREPARED HORSE-RADISH. 
1 coffeecup grated horse-radish, 2 tablespoons white sugar, 
> 4g teaspoon salt, 1 pint cold vinegar. 
Mix ere Ty and keep well corked in a large-mouthed bottle. 
fae” 


oe - 
| . 


diments, vit 


T HE materials for salad must be fresh and of the best quality, 

and their combination harmonious. Lettuce, celery and cress 
must be washed carefully, dried lightly and handled delicately. 
Lettuce and cress should be shredded with the fingers, celery and 
cabbage cut with a knife, vegetable salads stirred as little as possi- 
ble, and all salads served the day they are prepared. All gristle, 
fat, and skin must be removed from fowl or meat, and the flesh cut 
in pieces with a knife. 

All the ingredients of a salad, as well as the bowl, fork and spoon, 
used in the preparation should be very cold, and the dressing be 
mixed in a cool place. Salad dressing cannot be made in a hurry, 
and requires both carefulness and patience on the part of the one 
who prepares it. 

Be careful that the olive oil is the best; powder the yolks of 
hard-boiled eggs in a mortar, or rub them smooth with the back of 
a spoon; beat the yolks of raw eggs thoroughly, and save the 
whites for cake or icing for they add nothing to the salad. Add | 
the dry things to the eggs first, and if it is of the character of a 
Ny ORB BIE shea, oo tig together. Add the oil, crop by drop, 


ping in a little vin 
curdling, Mix u ntils sr 
Long pr actice will ni 
an ega. A asin les 
favorite when prepared. | 
for vinegar, Oadby bitens vei ees Fre set butter and 
sweet creamy may bey, used in place of oil. ed dressing is 
made in as miler ma nner to boiled custard, beating the eggs, con 
te. tog gether, and cooking in boiling water. The 
butter may be added before “théldredsing is taken from the stove, 
but it is better MBE to add the cream until afterward. All except 
hot dvessing should be made at least three hours before Pores. Bh 


Di OMe 


SALADS. 19% 


The following salad rhyme of Sidney Smith loses none of its 
charm through repetition: 
SALAD DRESSING. 
To make this condiment your poet begs 
The pounded yellow of two hard-boiled eggs; 
Two boiled potatoes, passed through kitchen sieve, 
Smoothness and softness to the salad give; 
Let onion atoms lurk within the bowl, 
And, half suspected, animate the whole; 
Of mordant mustard, add a single spoon, 
Distrust the condiment that bites so soon; 
But, deem it not, thou man of herbs, a fault 
To add a double quantity of salt; 
Four times the spoon with oil from Lucca crown; 
And twice with vinegar procured from tuwn; 
And lastly, o’er the favorite compound toss 
A magic soupcon of anchovy sauce. 
O green aud glorious! O herbaceous treat! 
"T would tempt the dying anchorite to eat; 
Back to the world he’d turn his fleeting soul, 
And plunge his fingers in the salad bowl, 
Serenely full, the epicure would say, 
‘Fate cannot harm me—I have dimed to-day.” 


2 tables ons ¢ a 1 ' on salt, 

+ tabl poons bi tras, “« iad pepper, 
3 eggs. ll 

cream or aie nd vines 
smooth and thi So is prevent burning. "igh 0 cabbage 
or potato salad. “|. I * 


SALAD DRESSING—2. 


2 eggs, yolks, 28 teaspoon white sug tT; 

\% teaspoon pepper, ne “1 teaspoon Salt) 

2 teaspoons made mustard, 1 tablespoon Siter, 
cup vinegar, 4g cup milk. 


sat thoroughly the yolks of the eggs in a bowl; mix with the 
at a 


192 SALADS. 


ua 


other ingredients; set in a kettle of hot water and stir constantly 
till it thickens. When cool, it is ready for use. This is sufficient 
for 3 pints of sliced cabbage, and should be thoroughly mixed with 
the cabbage before serving. 

BOTTLED SALAD DRESSING. 


8 eggs, 1 tablespoon black pepper, 
1 cup sugar, 1 tablespoon salt, 

i cup cream, 1 tablespoon mustard, 

1 cup butter, 14 pints vinegar, 


A pinch cayenne. 

Beat the yolks of eggs, add the other ingredients except the 
butter and mix thoroughly; heat the vinegar, add the butter, boil 
and pour over the mixture, stir well while cooking, and when cold 
bottle and set in acool place. It will keep for weeks in the hot- 
test weather and is excellent for cabbage or lettuce. 


GOOD SALAD DRESSING. 


3 eggs, yolks, 1 tablespoon mustard, 
1 cup vinegar, ¥% tablespoon sugar, 
4g cup warm water, 1 teaspoon salt, 

1g cup cream, or butter, Cayenne pepper. 


Mix the sugar, salt, pepper, mustard and water; when smooth 
add the cream or melted butter. Let it come to a boil; take from 
the fire, and whip into the previously beaten eggs, Cook in boiling 
water, and when thickened, add the vinegar gradually. . Use when 
cold. Or, beat the eggs and condiments together; add the vine- 
gar and water and cook in a custard kettle until thick. Take from 
the fire and beat in the cream. In place of warm water use milk, 
and the sharpness of the vinegar will be modified. Good for use 
with any salad. es 

FRENCH DRESSING.| 
¥ cup Olive oil, ad <i ee 
Cana | Salt and pepper. ~~ 

Add salt and pepper to the oil, which must be of the finest qual. | 
ity, in the proportion of twice as much salt as pepper; a little 4 
mustard many think is an improvement ; beat in slowly the vinegar 
that the whole may be of a creamy consistency. Vary the amount 
of vinegar according to the salad, or rub in smooth the yolk of a 
hard-boiled egg with the salt and pepper, and add vinegar and oil | 


F 
: 


SALADS. | 193 


as in a mayonnaise dressing. Use with artichokes, endive, et. 
tuce, cress, cucumbers or celery; it may becombined with mayon- 
naise dressing. 
MAYONNAISE DRESSING. 
2 eggs, yolks, Lemon juice or vinegar, 
Olive oil, Salt and pepper, 
1 teaspoon made mustard. 

Chill the eggs, oil, and the plate to be used. Break the eggs, 
dash a little white pepper and half a saltspoon salt into the yolks 
and mix thorcughly, adding the mustard ; add the oil drop by drop, 
stirring slowly and in the same direction. If it begins to crack 
drop in vinegar, still stirring; if it curdles use oil and keep it 
always in the form of cream. This recipe makes one large cup of 
dressing. Lemon juice may be used in making a white dressing, 
and if the oil is disliked, take melted sweet butter, but it is not 
then mayonnaise. 

MUSTARD DRESSING. 


1 egg, yolk, ¥% teaspoon boiling water, 
¥% cup oil, 1 teaspoon mustard, 
Vinegar, Salt and pepper. 


Rub smooth the mustard and water with salt and pepper as in 
French dressing and stir slowly into the yolk of theegg. Add 
the oil drop by drop, stirring steadily and in one direction, also the 
vinegar and avoid either cracking or curdling. Both patience and 
management are required to make a nice mustard or mayonnaise 
dressing. This dressing will keep 2 weeks on ice. If the oil sep- 
arates any time it can be rubbed smooth with a few drops of 
vinegar. 

ASPARAGUS SALAD. 

Cut tender asparagus into inch pieces and throw them into cold 
water. Drain, and cook in boiling water salted in the proportion of 
1 teaspoon to 1 quart of water. Drain and let stand till cold. 
Add the dressing, mix well, and serve after standing 1 hour. 


ARTICHOKE SALAD. 


Wash thoroughly, pare, and quarter some very young artichokes. 
Serve them with salt, pepper and vinegar, and oil if liked, or cook 
them in their skins in salted boiling water until tender. Drain 


194 SALADS. 


and when coid, peel and quarter. Serve cold with French dress. 
ing. A few drops of tarragon vinegar improves the dressing. | 
CAULIFLOWER SALAD. 

Take nicely boiled cauliflower, separate the branches, and mix — 
them with any dressing. A little tarragon vinegar and finely © 
chopped parsley may be added if French dressing is used. : 

CELERY SALAD. | 

Cut bleached celery in inch lengths after standing 5 minutes in © 
very cold water. Mix with French or mayonnaise dressing and 
serve within10 minutes. Or, the celery may be cooked and served 


with a dressing like cauliflower salad. Or, the long stalks may be © 
eaten with salt. | 
CHICKEN SALAD. 


3 chickens, 1 teaspoon black pepper, . 
3 eggs, 4 hard-boiled eggs 

1 pint vinegar, 2 tablespoons mustard, 
4tablespoons butter, 2 tablespoons sugar, 

Celery. 1 teaspoon salt. 


Cook the chickens in salted water until tender; when cold cut — 
in small pieces, and add twice the quantity of celery cut in dice, © 
and the hard-boiled eggs sliced; mix well together. Make the © 
dressing in a double-boiler. Beat the eggs thoroughly with the 
mustard, pepper, sugar and salt, and pour slowly into the vinegar — 
heating in the boiler; stir till it thickens. When cold pour over 
the salad, or just before serving. A little lemon juice may be add- 
ed to whiten the dressing; garnish with white celery tips. 

CHICKEN OR TURKEY SALAD. 
1 pint meat, Salad dressing, 
2 hard-boiled eggs, 1 pint celery. 

Cut the meat in dice, set in the ice box 2 hours, Mix with the 
celery and eggs, cut in pieces, arrange as it is to be served and 
. pour over it a liberal quantity of mayonnaise or other dressing. — 
Garnish with celery tips and olives. Lettuce may be used for cel- — 
ery, and celery salt or seed added to the dressing. Or, mix the 
dressing with the meat and celery and serve after standing a little 
while in the ice box. Many omit the eggs, add a little French © 
dressing to the meat before setting on the ice, and a sin ean 4 


SALADS. } 195 


or other dressing after the celery is mixed with the chicken and 
just before serving. 
CUCUMBER SALAD. 

Select fresh young cucumbers and cull them by keeping a few 
hours in an ice-box, cover them a short time with ice and salt, 
Peel, slice very thin, and add salt, pepper, vinegar, and oil if 
liked, just before serving, or prepare the salad with equal quanti- 
ties of sliced cucumbers and white onions, and serye with any 
French dressing. it is advisable to put a lump of ice in the cen- 
ter of the salad bowl. 

| ENDIVE SALAD, 

This should be weil blanched and crisp. Cut off the root and 
the dark green leaves; break the others apart, wash, drain and 
serve with mayonnaise dressing. A few chives may be served 
with it. 

FISH SALAD, 

Take remnants of boiled fish, or a can of salmon freshly boiled. 
Remove the skin, fat and bones, cut in small pieces, sprinkle with 
pepper and salt, add capers or whole allspice, and enough vinegar 
to stand on the top. Cover, let stand a few hours, serve on lettuce 
leaves with or without a dressing. Garnish as usual. Or, cut 
salmon, white fish or trout in small pieces, mix with an equal quan- 
tity of lettuce or cabbage, adding a few slices of hard-boiled eggs. 
Serve with any good dressing, and garnish with the heart leaves of 
lettuce. 

HAM SALAD, 


Cold boiled ham, 1 tablespoon made mustard 
2 heads lettuce, 1 tablespoon butter, 

3 eggs, yolks, 4g tablespoon salt, 

4g pint sour cream, 1g tablespoon sugar, 

¥% pint vinegar, 1 teaspoon pepper. 


Mix the cream, vinegar, pepper, salt, sugar and mustard, cook 
over hot water, thicken with the well-beaten yolks of eggs, and set 
in the ice box or a cold place. Cut the ham into small bits, shref 
the lettuce, and put both into a salad bowl. Pour the dressing over 
the mixture. Stir well and serve. Or, mix any strong dressing 
with the ham and lettuce and serve on lettuce leaves. 


. 


196 SALADS. 
¥ SOUTHERN COLD SLAW. 
2g cup vinegar, ¥% teaspoon mustard, 
1¢ cup water, ¥ teaspoon galt, 
lg cup cream, 1 teaspoon sugar, 
1 tablespoon butter, 1 saltspoon pepper, 


2 eggs, yolks. 
Beat the eggs and condiments together and work in the butter 


while the vinegar and water are heating over the fire; when boil- 
ing stir in the mixture, add the cabbage, previously sliced, washed 
and drained, and mix all well together. Before it begins to wilt, 
take it from the fire, pour into the salad bowl, and when partially 
cool stir in the cream. Serve cold. Thesalad is nice if the cream 
is omitted. 

CREAM SALAD. 


4 quarts cabbage, 1 tablespoon mustard, 
1 pint vinegar, 1 tablespoon salt, 

1 pint sour cream, 1 tablespoon pepper, 
% cup sugar, 1 tablespoon. butter, 

4 ezgs, 1 teaspoon flour. 


Shave the cabbage very fine; boil the vinegar, sugar, and butter 
in a saucepan; stir in the well-beaten eggs, cream, flour and condi- 
ments; cook thoroughly, pour over the cabbage and serve when 
cold or hot. The cream may be added just before mixing with the 
cabbage. 


LI varieties of soup come under the head of bouillon, broth, 
A consommé or stock, and soup purées. The rules for soup 
making are very simple. First, never let the soup stop boiling 
until it is done; second, never add water after the soup commences 
boiling. Continued boiling does not mean rapid boiling; avoid 
that, for it leaves the soup muddy, and too much evaporation takes 
place. Add fresh fuel carefully to prevent a rapid blaze or a 
deadened fire. 

Bouillon is served as a clear, strong soup at dinners, as a bever- 
age at lunches or for invalids. In the latter case it is much better 
not to clarify it except by passing it through a fine strainer. Broth 
is a thin soup, the liquor in which beef, chicken, mutton or veal is 
boiled, without any vegetables. Stock is the basis of all soups; 
the utmost care should be used in the preparation of both stock 
and bouillon. 

Each must boil the time given in the recipe, and be strained into 
an earthen bowl. The next day take off all the fat, and pour the 
clear part into a saucepan and boil at least one hour Pour it into 
small jars or pitchers so that if only a small quantity is wanted for 
use, the rest of the stock need not be disturbed. 

The stock must be a firm, clear jelly, and will keep nicely in the 
ice box for a few days. The sediment or thick part of the soup is 
very nutritious and is used in a purée or thickened soup. 

Fresh, uncooked beef and cracked bones, with veal or chicken, 
make the best stock The bones, particularly the leg bones, con- 
tain the glutinous matter essential to a good soup. Veal and fowls 
are used for white soups. Mutton is too strongly flavored to make 
nice stock, and veal alone has but little nutritive properties. Soups 
which make the principal part of a meal should be richer than 
cae which precede a course of meats, etc. When remnants of 


: 198 SOUP. 


cooked meats are used, chop fine, crush the bones, add a ham-bone — 


or bit of ham or salt pork, the ends of roasts, and the brown fat 
of the roast; add vegetables; when done, strain, set away over 
night, skim off the fat, and it is ready to use. Soup made from 
cooked meats should be used immediately since it will not keep for 
stock, Soup must always be emptied from the kettle into an earthen 


dish, and it must not be covered or it will sour quickly. In very © 


hot weather it is best to reheat stock daily if a large quantity is 
made. 

The meat from which stock is made is ordinarily useless, but 
meat from a quick soup may be used in hashes, croquettes, or sea- 
soned and pressed, after mincing. , 

A purée is made by boiling vegetables slowly in broth or water, 
sifting them when tender, and diluting to the consistency of thick 
cream with stock, milk or water. Purées must be well seasoned, 
and are improved by the addition of eggs, cream and butter, They 
should be used within twelve hours after they are made. 

| TO CLEAR SOUP. | 

In forty-nine cases out of fifty it will not be necessary to clarify 
soup if it is properly made. When it is desired, either raw beef 
or white of egg may be used ; but egg impoverishes the soup while 
beef enriches it. Add to every quart of cold stock half a vound 
of raw lean beef, chopped fine; also add a scraped carrot, a small 
turnip and a leek cut in dice, to the whole amount of soup. Set 
over the fire, keep stirring and when it boils let it simmer gently 
half an hour. Strain through bags of fine, thin cloth and flannel. 
To clarify with eygs: stir into three quarts of cold soup the whites 
and crushed shells of two eggs. Place over the fire and boil ten 
minutes. ‘Take off the fire, and after standing ten minutes, strain 
the soup through a flannel bag. Clarified soup will become cloudy 
if allowed to stand long before using. 

CEREALS AND VEGETABLES. 

Cereals. —Pearl and Scotch barley, hominy and rice are used in 
white soup. Though differently classified, arrowroot, farina, mac- 
aroni, sago, tapioca, and vermicelli are desirable for the same pur- 
pose. 


Vegetables, —In most cases it is better to cook the vegetables — 


) (1 A | Mt 
/ hm) 
ype es Bt 


=" 


4 \ 


SOUP. 139 


ut) 


with the stock, to secure their strength, richness sud flavor; and 
the pulpy mass is rejected by straining. The principal vegetables 
in use are, asparagus, beans, carrots, green corn, garlic, onions, 
okra, parsnips, peas, potatoes, tomatoes, and turnips. Cabbage is 
occasionally used, but in a sufficient quantity to make the princi- 
pal part of the soup. Green or dried pea, and bean soup should 
always be strained before serving. A thick soup of this character 
is called a purée. Asparagus, celery, and often tomato is served 
in the soup. 
COLORS, SPICES AND SEASONINGS. 

Colors.—-The best color for soups is obtained from good maieri- 
als and long cooking. Caramel, or burnt sugar, gives a rich brown 
color, grated carrot an amber hue, the juice of tomatoes a red shade, 
and pounded spinach a fine green tint. Skim the soup before add- 
ing the carrot. Bruise the spinach in a mortar, tie in a cloth and 
squeeze eut the juice; add to the soup five minutes before taking 
from the fire. Mock-turtle soup should have this color, and if is 
sometimes used in veal and lamb soups. Okra will give a green 
shade, also parsley or celery leaves, if cooked in soup. 

Spices.—For brown soup use dark spices, like cloves and all- 
spice; for white soup, mace, aromatic seeds, and curry powder. 
The simplest and absolutely essential spices are pepper and salt, 
but too much of each will spoil any soup. Mace is especially 
adapted to chicken and oyster soup. Spiced vinegar, from sweet 
pickles or chowchow, gives a nice fiavor, and catsups and sauces 
are often a great improvement. 

Seasoning. —The best herbs are sage, thyme, sweet marjoram, 
tarragon, mint, sweet basil, parsley and bay-leaves. Gather and dry 
them as follows: parsley and tarragon in June and July, just before 
flowering; mint in‘June and July; thyme, marjoram and savory, 
in July and August; basil and sage, in August and September. 
All herbs should be gathered in the sunshine, and dried by art- 
ificial heat; their flavor is best preserved by keeping them in air- 
tight tin cans, or in tightly-corked glass bottles. An agreeable fla- 
vor is given to soup by sticking cloves into a piece of meat or an 


onion; sliced onions fried in butter, or in butter and flour, and 


a 


900 SOUP. 


rubbed through a sieve improves the color and flavor of many soups. 
The red pepperpod cooked in the soup is preferable to cayenne 
added just before serving. Lemon and orange juice and the peel 


: 


4 


often impart a very fine flavor. Thickened soups require twice the 


seasoning needed for thin soups or broth. 


STOCK FOR SOUP. a 
6 pounds shin of beef, 3 large onions, . 
Knuckle of veal, or 2 carrots, 
1 old fowl, 1 head celery, 
8 quarts cold soft water, 6 cloves, 
Salt and pepper, Parsley, 
1 cup tomatoes, Blade of mace, 


Crack the bones well and cut the meat in pieces 3 or 4 inches 
square; put them into a stock-pot with the salt, pepper, and water, 
and cook slowly 1 hour. Apply more heat and at the end of 2 
hours add the vegetables, with the cloves stuck into the onions, 
Cook gently but steadily 8 hours longer. Take it off, strain, and 
set away to cool. The next day remove the fat, take off the clear 


jelly, and boil it1 hour. Pour it into quart jars or pitchers, and 


keep it in a very cold place. This jelly may be used in various 


ways, aud diluted with hot water, if desired less strong. Vegeta- — 


bles must be cooked in boiling salted water before adding to the 
hot stock. Season, cook together a few moments and serve. 

White stoek is used for white soups and is made as just described, 
omitting the beef and using both veal and chicken. 

To make stock of a golden color, add to the beef and veal 1 
pound ham and boil slowly 5 hours. Fry the onions in a little but- 
ter, and add with the other vegetables to the soup; omit the mace 
and tomatoes and add 1 small parsnip. Boil slowly 2 hours longer. 
Strain and let stand over night. Remove the fat, take out the clear 
jelly and mix with the broken shells and unbeaten whites of 2 eggs. 
Boil 10 minutes and strain through a jelly bag; do not squeeze it. 


If it is not clear and a golden brown color, strain again until clear. — 
Take great care to have a bright clean kettle, and scald the sieve — 


before it is used. 


Any part of a raw chicken, beef bones, or pieces of raw meat a 
may be added when the stock is first put over the tire; but coved 


ie ae chat 
Asay F yh hy 


oy 


. 
d 


a 
al 
7 


o>. Se Sa 


\ 
\ 


SOUP. 201 


meat or bones will make the soup muddy. After the jelly-like part 
of the meatis taken off use the sediment remaining for thick soups. 
It is the richest part of the soup. 
To make stock successfully, follow the directions carefully, and 
never let the soup stop boiling one moment, neither add water after 
it commences to boii. 
: EGG BALLS. 
é hard-boiled eggs, yolks, 2 eggs, yolks, 
Salt and flour. 

Rub the yolks of the cooked eggs to a smooth paste; beat the 
raw yolks with a little salt, and add gradually to the ege paste. 
Stir in just enough flour to rol! into small balls and drop into boil- 
ing salted water, or broth, for 5 minutes. 

FORCEMEAT BALLS. 

Mince fine cold veal, chicken, ham or soup meat, and season 
with pepper, salt, a little lemon juice, and grated peel, or a little 
minced onion fried in butter. Mix with the beaten yoik of an egg, 
cracker or bread crumbs and roll in balls. Fry in butter 8 to 10 
minutes or poach 5 minutes in boiling water. Forcemeat, if made 
in small balls, may be served in the soup. Large balls are served 

as an entrée. Parsley and thyme may be used for seasoning the 
stronger meats. ‘ 

SOYER’S FORCEMEAT BALLS. 


1% pounds veal, 1 teaspoon beef suet, 
1 pound fresh suet, i4teaspoon pepper, 
6 ounces panada, 4 eggs, 


A little grated nutmeg. 

Buy the fillet and cut into long thin slices; scrape with a knife 
until only the fibre remains; put the pulp into a mortar, pound 16 
minutes, and pass through a wire sieve; use that which remains 
for soups. Skin, shred, and chop the suet fine. Pound it in the 
mortar, and add the panada, which is soft crustless bread soaked 
in milk and cooked nearly dry, and pound again. Season, mix, 
and add the eggs one by one, while the pounding is continued. 
When thoroughly mixed, take a little piece in a spoon and drop 
into boiling salted water. The forcemeat may be softened with 
Gream, or made firmer with another egg. 


| ‘999 SOUP. 


SPRINGTIME SOUP. 


Large head lettuce, 1 tablespoon butter, 
% pint peas, Salt and pepper, 
Bunch parsley, - 3 eggs, yolks, 

1 sliced onion, 2 quarts stock. 


Shred the lettuce and parsley, brown the onion in the butter, and 
put in a saucepan with the peas; cover with water, add the salt 
and pepper and cook tiil tender. Bring the stock to a boil; beat 
up the eggs with half a cup of the vegetable liquor and add with 
the hot stock to the other part just before taking from the fire. 


VEAL SOUP. 
A veal knuckle, 1 cup cream, 
3 quarts cold water, 3 eggs, yolks, 
1g pound butter, Salt and pepper, 


1g cup rice, tapioca, or vermicelli. 
Pat the veal into a soup-kettle with the water and let it simmer 
3 hours. Strain, add salt, pepper and the rice; boil slowly till 
tender. Rice will need 30, tapioca 40, and vermicelli 20 minutes 
cooking. Add the butter. Beat the eggs in the tureen with the 
cream, and pour the boiling soup slowly over them, stirring steadily. 
VEGETABLE souP—l. 


1 pint cooked tomatoes, Bunch sweet herbs, 

3 onions, Pepper and salt, 

3 carrots, 2 tablespoons butter, 

3 turnips, 1 tablespoon flour, 

1 small cabbage, 1 cup sweet cream, 
Head celery, 3 quarts boiling water. 


Chop all the vegetables very fine and brown them, except the 
cabbage, in a little butter; put them into a kettle with the boiling 
water, herbs, salt and pepper, and in 30 minutes add the cabbage 
and tomatoes. Let simmer 2 hours and rub through a sieve. Rub 
the butter and flour together, add the cream and a little sugar, stir 
into the soup and boil 5 minutes. Serve with croutons or crisped 


crackers. 
VEGETABLE souP—2. 


6 potatoes, 2 tablespoons butter, 
4 onions, 1 tablespoon flour, 

2 carrots, 1 pint milk, 

2 turnips, 2 quarts stock, 


Celery, Salt and pepper, 


ae 


4 5 


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Ss ae ee 


wey 


ae 


SOUP. 203 


Cut the vegetables into small pieces; put them into the melted 
butter and stir briskly 10 minutes. Then add the flour, mixed 
smoothly, and the milk. Stir till it boils, and cook the vegetables 
till tender. Season to taste, put through a colander and mix with 
the boiling stock. Let simmer an hour and serve with croutons, 

VERMICELLI SOUP. 

Break half a pound of vermicelli into pieces and coox 15 min- 
utes in boiling salted water. Drain and add to 2 quarts of rich 
boiling broth. Cook until tender, and serve. Sufficient for eight 
people. 

WHITE SOUP. 

This may be made by recipe for veal soup, omitting the rice, and 
one of the egg yolks, or by using 2 quarts chicken broth with 2 
cups of cream, and yolks of 2 eggs. Beat the eggs and cream in 
the tureen and pour in slowly the boiling broth. Season and serve 
with croutons. Or, 3 tablespoons mashed potato may be rubbed 
to a paste with a little cold broth and stirred into the boiling broth. 
When well mixed pour over the cream in the tureen and add a few 
dice of veal or chicken. 


pe neave 
; - see 
Z ie 


F the home garden furnishes the supply of vegetables, gather — 


them early in the morning with the dew on them, and keep 
them in a cold place till ready to use. If vegetables must be 
bought, get them as fresh as possible. Use freshly boiled hot soft 
water for cooking them. Beans and peas should lie an hour in cold 
water before snapping or shelling. Almost all vegetables are im- 
proved by lying in cold water before cooking, though the flavor of 
stroug onions is modified by lying in warm, salted water. Old po- 
tatoes should lie over night in cold water, and they are improved 
by paring before cooking. Use salt in the proportion of a heaping 
tablespoon to 1 gallon of water. Beans, beets, corn, peas, squashes, 
tomatoes and turnips are improved by adding a little sugar be- 
fore serving them. Drain vegetables in a colander as soon as 
cooked, and prepare immediately for the table. 

Always add a little soda to the water in which greens are cooked, 
to preserve their color. A small piece of red pepper, a piece of 
bread tied in a cloth, or a bit of charcoal dropped into the water in 
which strong vegetables are cooking will absorb much of the dis- 
agreeable odor. The bread should be burned when taken from the 
water. It is much better to boil the meat by itself, and pour off 
part of the water if it is desirable to cook vegetables in the liquor 
instead of putting them in with the meat. 

If watery potatoes must be cooked, add a small lump of lime to 
the water. For baking or boiling whole vegetables, carefully se- 
lect those of uniform size, and boil them steadily but not furiously. 

Old vegetables require nearly twice as much time for cooking as 
young ones. Many consider that potatoes are nicer boiled in two 
waters, but the second water must be boiling and added immedi- 
ately after the first is drained off. Ali sliced vegetables should be 
cut across and not with the grain. All vegetables should be thor- 
oughly cooked, and they require a longer time late than early in 
the season. 

204 


VEGETABLES. O95. 


In gathering asparagus, break the stalk, do not cutitoff. Below 
the point at which it wil! break off it is woody fibre. 

Cook asparagus, lima beans, beets, corn, sliced cabbage, carrots, 
cauliflower, celery, okra, green peas, spinach and turnips, in boil- 
ing water; add salt to the water in which string beans, cabbage, 
onions, potatoes, and squashes are boiled. Cover all vegetables 
while cooking, except string beans, green peas, spinach, and to- 
matoes. If Irish or sweet potatoes are frozen, bake or boil them 
without thawing. Cold boiled potatoes should not be pared until 
needed for use. 


ASPARAGUS. 


Scrape off the coarse skin, tie in bunches, making the tips even, 
and cut off the woody ends, leaving them of equal length. Wash, 
and lay them in boiling water, slightly salted, and cook slowly 20 
minutes, or till tender. Take out the asparagus carefully, lay it 
on thin slices of buttered toast, and remove the strings, Serve 
with melted butter, or cream sauce. 


AMBUSHED ASPARAGUS. 


50 heads asparagus, 4 welJ-beaten eggs, 
25 stale rolls or biscuit, 1 pint milk, 
2 tablespoons butter, Salt and pepper. 


Cut off the tender tips of the asparagus, boil in salted water till 
tender, drain and chop fine. Take ‘the biscuits, cut off the tops, 
scoop out the inside, and put them, with the tops, into the oven to 
dry. While drying, heat the milk, stir in the eggs, strain, and 
return to the fire. When it thickens, add the butter, salt, pepper, 
and asparagus. As it begins to boil, take from the fire, fill the 
biscuit with the mixture, fit on the tops carefully, set in the oven 3 
minutes, arrange on a dish and serve. 


ASPARAGUS AND EGGS. 


Cut tender asparagus in half-inch lengths, and boil in salted 
water 10 minutes, or till tender. Beat the whites and yolks of 
6 eggs separately. Stir into the yolks 1 tablespoon each cream and 
melted butter with pepper and salt. Drain the asparagus, mix with 
the yolks of eggs, turn into a buttered saucepan, stir in the whites, 
heat through and serve. Garnish with croutons. - 


206 “VEGETABLES. 


STEWED ASPARAGUS. 

Cut tender asparagus in inch lengths, wash, drain and cook rap- 
idly in salted boiling water until tender. While it is cooking make 
a cream sauce as follows: melt 2 tablespoons butter in a saucepan 
over the fire. When it bnbbles shake in 1 tablespoon flour; mix 
well and stir in 1 cup boiling milk, with salt and pepper. Add the 
asparagus, well-drained, and a small piece of butter. Stir care- 
fully, and serve very hot on pieces of buttered toast. 

CREAM BAKED BEANS. 
1 pint beans, i tablespoon sugar, 
1 cup cream, Salt. 

Soak the beans over night. In the morning drain, eover with 
boiling water and cook till tender. Put them in a bean pot or stone 
jar, add the cream, salt and sugar, and bake in a moderate oven 
till thoroughly baked. Take off the cover before they are done, in 
order to brown them. 

GRANDMOTHER'S BAKED BEANS.. 
1 quart dry beans, 2 tablespoons N. O. molasses, 
1 pound bacon, 1 teaspoon soda. 
Salt and pepper. 

Wash the beans in hot water, drain, put in a kettle with the be 
con and cover with boiling water; boil half an hour, add the soda, 
stir well, cook 5 minutes, and skim into a bean pot. Season with 
salt and pepper, add the molasses, score the rind of the bacon, cover 
it with the beans, add boiling water till it stands on the tup, ana 
place in a moderate oven. Bake steadily 6 hours, adding hot water 
as they dry; after that time, the cover may be left off and the beans 
baked as dry as liked. The secret of success lies in using hot water 
throughout; cold water hardens and toughens deans. The bacon 
is much nicer than pork, giving a delicate smoky flavor. This 
recipe will make three quarts when done. 

FRENCH, STRING AND WAX BEANS. 

The beans should snap when bent. String carefully, break off 
the ends and cut in 2 or 3 pieces. Let them stand 15 minutes in 
cold water. Drain; throw them in‘o boiling salted water; cover 
and boil half an hour; uncover, and let them cook steadily 14 


hours if the beans are light ones, and an hour longer if they are 


VEGETABLES, 207 


the green variety. If the beans are nearly dry do not drain them, 

but add butter and sweet cream, and more salt if needed, before 

serving them. Or, cook a little piece of salt pork with the beans. 

When done, take out the pork, drain off the water, and serve with 

a little cream or cream sauce. Green shelled beans may be cooked 

in the same way; they will be ready to serve in 30 or 45 minutes, 
DRY LIMA BEANS. 

Wash the beans in warm water, soak 3 hours and drain. Cover 
with boiling water, and cook steadily from 14 to 2 hours, or till 
tender. Drain off the water, or if almost dry, without draining, 
add cream, butter rubbed with a little flour, salt and pepper. Take 
from the fire in 5 minutes and serve. 

SHELLED BEANS. 

Butter, cranberry, kidney, or lima beans may be used. Cover 
with cold water and soak half an hour. Throw the beans into boil- 
ing water; add a very little salt and cook from half an hour to 2 
hours, according to variety and age. When tender, drain off the 
water, add cream, salt, pepper, and butter, and stew 10 or 15 min- 
utes longer. Select only young beans for this dish. 

BEETS. 

Choose the small smooth roots. Wash carefully, but do not 
break or cut them, else the color and sweetness will escape while 
cooking. Cover with plenty of boiling water and cook them from 
1 to 2 hours if the beets are young, if old they may require 4 or 
5 hours. When tender, drop them into a pan of cold water and 
slip off the skin. Slice, unless very small, and serve with meited 
butter, or a hot sauce of vinegar, salt, and butter thickened with a 
little flour. Or, serve coid with salt and pepper, after slicing and 
letting them stand a few hours in vinegar. Or, bake them in a hot 
oven, turning them frequently with a knife to avoid breaking the 
skin. When done remove the skin, slice and serve with butter or 
a vinegar dressing. 

BAKED CABBAGE. 
1 tablespoon butter, 2 well-beaten eggs, 
4 tablespoons cream, Pepper and Salt. 

Chop finely a cold, boiled white cabbage that has been perfectly 

drained. Mix with the above ingredients, put into a buttered pud- 


208 VEGETABLES. 


ding Gish, and bake in a moderate oven until a light brown. Serve 
hot. 
BOILED CABBAGE. 

Halve or quarter the cabbage and lay in cold salted water to draw 
out the little insects hiding in the leaves. Drain well, and put into 
a large quantity of boiling salted water; cover, and after cooking 
10 minutes, change the water, but do not cover the second time. 
A summer cabbage will cook in 30 or 40 minutes, but it will re- 
quire from 1 to 14 hours for the winter variety. Drain very dry 
in a colander. Dress with melted butter, pepper and salt, or a 
cream sauce. Or, halve the cabbage, remove the hard center, let 
stand 2 hours in cold water, tie in a cabbage net or a thin piece ot 
muslin, and cook in boiling salted water. Or, shave finely, put in 
a net and cook as usual. 

CREAMED CABBAGE. 

Slice as for cold slaw, and cook 30 minutes in boiling salted 
water. Drain, and put into a saucepar with 1 cup rich cream, 1 
tablespoon butter, 1 teaspoon sugar, a little salt and pepper. Let 
simmer 3 minutes and serve. Or, put the cabbage in salted boil- 
ing water, cover closely, and cook 15 minutes. Pour off the water, 
add rich hot milk, and when tender, add butter and 1 teaspoon 
flour mixed with milk; season, and when it boils, serve. 

FRIED CABBAGE. 

Melt 1 or 2 tablespoons butter in a hot spider. When it bubbies 
throw in sliced boiled cabbage, and fry a light brown. If a tart 
taste is desired, add 2 tablespoons vinegar before taking from the 


fire. Wi, 
HEIDELBERG CABBAGE. 
2 small red cabbages, 3 tablespoons vinegar, 
1 onion, 2 tablespoons butter, 
4 cloves, 1 teaspoon salt. 


The cabbages must be hard and firm. Halve, lay the flat side 
down, and cut across in thin slices. Put the butter, or drippings 
into a saucepan, and when hot add the vinegar and salt with the 
cabbage; stick the cloves into the onion, and bury it in the cab- 
bage. Boil 24 hours. If it becomes dry, and in danger of 
scorching, add a very little water. % 


. 


VEGETABLES. 209 


STUFFED CABBAGE. 
Cut out the heart of a large fresh cabbage. Fill the vacancy We 
with forcemeat balls of chicken or veal. Tie the cabbage wir 
together, put into cheese-cloth and boil 2 hours in a covered ke 


CARROTS. 


Scrape them well, and let them lie in cold water half an hour. 
Cook them in boiling water until tend& Winter carrots, if whole, 
require from 14 to 3 hours; summer carrets, from 30 to 45 min 
utes. Or, slice the carrots very thin and %oil until tender. 

CREAMED CARROTS. 
1 cup cream, 1 tablespoon butter, 
Salt and pepper, 1 tablespoon flour. 

Make a cream sauce according to directions, and stir in tre 
boiled carrots cut indice. Stew gently 15 minutes, add a little 
chopped parsley and serve. 


FRIED CARROTS, 


Melt some butter in a hot spider. Cut cold boiled carrots inte 
long thin strips. When the butter bubbles lav in the carrots, 
sprinkle with salt, pepper and sugar, and fry till the edges are 
brown and crisp. A little finely chopped parsiey is an improve. 
ment, 

LYONNAISE CARROTS. 


Chop an onion very fine and fry in a tablespoon of butter and 
nice drippings. Add the boiled carrots, cut in small dice, with 
pepper and salt. Stir, fry them golden-brown, add a little finely 
chopped parsley, mix well and serve. 


CAULIFLOWER. 


Trim off the outside leaves, cut an X in the stalk, and put head 
downward into salt,or vinegar,and water for 30 minutes, that all 
insects may be drawn out. Drain well, tie Joosely in a piece of 
cheesecloth put into boiling salted water whitened with milk, and 
boil gently until tender, which will depend upon the size, one of 
medium size requiring 40 or 45 minutes. Lift it carefully by the 
cloth, drain thoroughly, put into a vegetable dish, pour over it a 
‘sxe Cream sauce, cover a few minutes, and serve. 


TIME OF TIME OF 


COOKING. DIGESTION. 


H. M. 
Apples, sour, hard............ Vicks RAW eek es vee oe : 2 00. 
Apples, sweet and mellow........ Pe | Al RR NE L 30. 
ABDATARUE soos sik cain'sprare a lew mle. e baie Boiled,|15 to 20 m..] ...... 
Beans, pod........ Lol lA eid atthe Vere -Boiled,|45 to 60 m..] ...... 
Beans, with green corn...é....... Boiled, |45 to 60 m 2 30 
OBEN waese tare Ra oe eA Ca *Roasted,}15 m........ 2 45. 
SIOOT SUCRE iis i's wie ninih a Svein eieieie ma Broiled,} 6 to 8 m..}| ..... : 
Beefateak......... Satire aga bois CIE TOM taunt ge as 4 00. 
Beef, corned ......... vecceseceeee DOiled,} 3 to 4 hrs 2 45. 
Bass: Tres 0 6h. eich ewig eb we ...- Broiled,|10 m. per ih} ...... 
Beets, young.........cssccecces .-Boiled,|30 to 45 m..j ...... 
WIGS OIG x a. dicic le bls ais piocine, gerd ..-Boiled,|Forever . ore as 
Bread, corn.........-002. veseeess Baked, 2 Bre... snes 8 15. 
Bread, wheat oon. ie.. sees eee .--- baked,|45 to 60 m. 3 80. 
SMOG PS sige wipituu'e'ie'a aia uy Secbn .Melted,|........ d's GEO MME ee 
Cabbage............ ania @ wipis Weise Kath Wile pekie as ini Mae eceamaed . 
Cabbage and vinegar. Sahlen es Su eW vice RUWole'n ec nish menue 2 00. 
Cabbage... eUisieseccdveseveer ce o DOUG, 145 to,60 ms.) 47700. 
WORKS BDONES (0. io cocc ai laa ce Baked, (60 m........ 2 30.” 
reunite lente a Ma MEA itv 30 to 45 m 3° 1S. } 
Caulifiower...... PMN ae ee Boiled, }30 to 40 m. ea wt é 
Cheese, old....... BY OEE Lea ALPS} Raw, Lt A na oa 3 30. 
Chicken ............ .. Fricasseed, i: 30° to 2hrs.} 2 45. 
Codfish, ary and whole ......- +0. Boiled,} 2hrs....... 2 60. : 
Custard, Yt Sa arly eli ie He Ho oy Baked, 30 t0 40 m..] ..... ‘ 
Duck, tame... ..........+.s44+++Roasted,|40 to 60 m..| 4 00. ‘ 
Duck, WEI cise oe cin state ...- Rare roasted,|30 m. ....-.} «+e. ie 
Danisiee ee tae. -Boiled,i60 m....... ab 3) 00, 


Eggs, ahd eh nee vs sos. Boiled, 


Eggs, soft.. Hise ite aneeas ena BOned, 8:10. 6 Mc lisa ee 


BOCES. oes scccerencneccesececesshriod,| 5M... s.- wage 
pe IPG RE Sen ae UL Uae CO ne PRIM nI MC Raw wee: 1 00. , 
Fowls,. domestic. ...:...Botled or roasted, 2to3hrs..| ...--. 4 
Golatine....... sale ceenasesies soe DOUOG, |. .covewensah le GOs 4 
Goose, wild ...... Ce Ae Se aed | ‘O hres 2 30. i‘ 
Lamb ........ Pag at Oe ae eke wiper Boiled, 2'to 3 hresct flivece 
Meat and vegetables.........+..Hashed,|.......-2-05| ssocce 
Pah said ela spialcte adhd aidielow Wise aie 6 RUM W x bacalen cla tea eat ateaanaee 
DE sede decd <p ecoicac canes as oa sMSOUOGsl: cscdnces anh ecole 


Mutton.........s000ececceesee+Broiled, 8 to 15 m.. eeeeee 
DELON yo 6s's cheicebpanagedus suru eosaty 15 m. eeeeee 8 is. 
_Onions......+-.- Coe eee oevereves ..- Boiled, 30 to 45 m™m..- teecee 


210 


COOK’S TIME TABLE—CONTINUED. 211 
TIME OF | TIME OF 
COOKING, | DIGESTION. _ 
H. M. 
CIVSUBTS oa heat Wate meni silted siete aa Roasted,| 3to 5 m..| ...... 
MEVAROT RC Ui rck wah ta ely oe tinltroid casein ba Stewed,| 3to 5 m..} 3. 30. 
WPS lee sles aay cic sialbi ania’ Boiled,|20 to 45 m..| 2 30. 
PT EOS EE EGR aie dale win Gate a ae Bolledse yrs ca 1 00. 
RIP ye renal aah ata Wins Ds wis ates wave *Roast,|15 m....... Bi ko 
WOR OM ue eis diye ey lowe Boiled,| 4 to5 hrs...) ...... 
Maal e ata hte chlane Yield era's Pike BPGOUOG oles deh celal Seats pi 
OR ey ee he cela girs hehe eae dste a Sig gh tos ER Pen i MAM Eta ip Ol ay AP 
Potatoes......... ahs Bias aN ar ed ww Baked,|30 to 45 m..| ...... 
Potatoes. | 6. es s0: g Medd A ai nie as Boiled,|30 m....... 8. 30: 
MORMON as: 8d s Seales « e si¢ be ss eleee Roasted,|30 to 45 m..| 2 33. 
RE UNM IODSCAIS Aha ge gis bad, otal ul wir Boiled,|30 to 45 m..}| 1 00. 
PTET ETRE GS Wii's bd) 015 00 pllalies 0. Sool 9 BBO MeG ALO 10 wisest eed oe 
PSR TABINEO ia win 575 einicle:b'd' pieioveraielaiatare gas Briegls wm oe val see 
PROD s CHICK OMe iale)s's 5 oleic c Ase ou clans Boiled,| 3 to4hrs..| ...... 
Soup, oyster or mutton........... Bovled 1) 8 BYSs ove ie ae 
Soup, vegetable. ............06.. Boiled,} 3to4hrs..| ...... 
PTE Ly otal aia) y Lik wt in alspaa aes Boiled, |20 to 30 m..| ...... 
DAMM ot wid cs ciara kis gaa Wlniaie Sih --- Boiled,|60 m....... 2 00. 
PRFEPIETRC ROIS) seule sic lh, wioite lave sista iwfeaees Fresh,|20 to 30 m..| ...... 
RR AVIEEO AINE i318 oye Deo wie oleae w Gunle a wis Canned,/15 to 20 m..| ...... 
Trout, salmon, fresh...... Boiled or fried,/15 m....... t 30, 
AERO W id Libera Miche las wines mialelg Roasted,| 3 hrs...... 2. 25. 
PRATER Ae ole di Sicloia alata ial aislee pie ela Boiled,;30 to 45 m..| 3 380. 
jy UA Ig UA TRUE Broea si wad acters 4 00. 
_Venison BEIT le sl aie alae ie dda A ers Broiled,| 8 to 10 m 1). 30; 
© "Dy, the ib 
wt 


! 
y 
% 
a 
‘ 


Apples, dried, bushel, 25 pounds. Flour, barrel, net, 196 pounds. 


Beef, firkin, 100 vy Honey, gallon, 12 * ; 
Pork, barrel, 200 " Molasses, hhd., 130 to 150 gallons, ‘ 
Beans, bushel, 60 be Salt, barrel, 3% bushels. f 
Butter, firkin, _ 56 ss ‘¢ bushel, 70 pounds. 

Mies tub, 84 Sugar, barrel, 200 to 250 pounds. 
Peaches, dried, bushel, 33 iy Soap, barrel, 256 Mae 1) 
Bish, barrel}, 200 Si ‘6 box, 5 gtr 


; AK 


oe 


to | 02 
i quart sifted flour—16 ounces................ Equals 1 
1 quart sifted Indian meal.................... 1 4 
E-QUSIL POWOETER” SURBI  e's s ld ele Uk thie Senn rt 1 7 
Lonartgrantlated sugar.) 66 eka Feb las ek ae 9 
--quart coffee ‘fA Stgar a. ce Ao eiah cigs § ee + 1 8 
£ quart Hbegt Drown BUA. «6. .)o os eddie e sleidi lhe te 1 10 
i pint closely packed butter.................. FF 1 
10 medium-sized-eggs8 oi... sek fe eee ware ' 1 
SPU PS MiSted NOU i, oka ks whale ine ww walk Oe Pale aS 1 
23% cups powdered Sugar.........e cence eeees Re 1 
YS cups Cranniated SUgaPr: . o<hi.4 eis sce ce els bee i 1 
2% cups best brown Sugar..........ee eee e ees v 1 
PEUGLOT IR TU OL BTL Coie Gh oie wre eg (eels Wemiaale a 2 
1 tablespoon of butter, heaped................ v7 2 
1 pint of water or fruit juice. ............-.64- as 1 
16 fluid ounces, or 4 gills, cr 1 pint...... Be eee ie 1 ‘ 
DOU WSter Ore PIlSuk xis pCa eee eens oaee ee aS 8 
i wineglass of rose water..........s.cceeeeeee 2 
1 tablespoon, or 4 teaSpoons............2c eee * X% 
4 gills=1 pint; 60 drops=1 teaspoon; 
2 pints==1 quart; 2 teaspoons==1 dessertspoon; 
4 quarts=1 gallon; 2 dessertspoons1 tablespoon; 
2 saltspoons==1 teaspoon, dry. 
AVOIRDUPOIS WEIGHT. 
16 dramsg (dr.)=1 ounce (0z.) 4 quarters—1 hundred weight 
16 reg a pound (ih.) (cwt. 
25 pounds—1 quarter (qr.) 2000 pounds=1 ton (T.) 


WEIGHTS OF ARTICLES. 


6 quintal, rh Seah, Tea, chest, 60 to 84 ‘“ 
219 ; 


‘ at 


= 


CONTENTS 


JL otk hice 4 


Breakfast and Tea Cakes .:<2..44.. 

-Crullers and Doughnuts... 
ake Picci oiias ee 
Cookies and Jumbles..... ee 
Confectionery ...........- ies, Wee OTB. 1p ps 
Cook’s Time Table......... ately bey ia EE é nae j iy 209 
Desserts ‘.O,- | te QF - ! 
BAA ee eee 
NO -4: Se be nf yen. . he. ; 
Cam es kis val Joo Oyen J : : 
Fruits Aa A! GF Sy endian 124 
PTA AMCES io Sos ded ads woe oe os ith Wale ! ACen SC RCE Rat 156 


_ Fillings for Layer Cake/ ba 


Icing ....@rd:. 4 “ CNN ae eh REY ol } 


Ice Cream and Ices .fyvv... 


Puddings : 
Puddene Sauces aie. daha dah Gorse seks yaad edie ae mre eeletie <M Mak go eee ae 
STARLET A etek Nari eB, 2 egal last pele St a Wis jorce aca Oa egos 186 
| 189 


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